moroccan roasted vegetable soup

Moroccan roasted vegetable soup

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(16 ratings)

Prep: 15 mins Cook: 40 mins


Serves 4 - 5
Roasted roots are perfect for making soup- we used parsnips, butternut squash and carrots, flavoured with ras el hanout spice mix

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving (4)

  • kcal187
  • fat6g
  • saturates1g
  • carbs29g
  • sugars17g
  • fibre10g
  • protein5g
  • salt0.9g
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  • 1 red onion, cut into 8 wedges
  • 300g carrot, cut into 2cm chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 300g parsnip, cut into 2cm chunks



    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 300g peeled butternut squash, cut into 2cm chunks
  • 1 small potato, cut into 2cm chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 garlic clove
  • 1 tbsp ras el hanout
  • 1½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1.3l hot vegetable stock
  • 6 tbsp Greek-style yogurt and 1 tbsp finely chopped mint, to serve (optional)


  1. Heat oven to 200C/180C fan/gas 6. Tip all the vegetables and the garlic into a roasting tin. Sprinkle over the ras el hanout and some seasoning, drizzle over the oil and give everything a good stir. Roast for 30-35 mins, turning the vegetables over halfway, until they’re tender and starting to caramelise a little.

  2. Transfer the roasted veg to a large saucepan, pour over the hot stock and simmer for 5 mins. Purée the soup in a food processor, or in the pan with a hand blender, until smooth, then ladle into a flask for work. If eating at home, serve with a dollop of yogurt, a scattering of mint and a grinding of black pepper.

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Comments (15)

suemag's picture

Just made this soup and had a bowlful for lunch topped with half-fat creme fraiche and sliced almonds. It was delicious - followed the recipe just leaving out the garlic. Lovely warming flavours and will definitely be making this again.

topolina88's picture

This was Ok-ish, a bit too sweet due to the caramelization of the carrots and parsnips, so had quite a bit of left overs, what I did (which did end up being a success) was incorporate the soup with some arborio rice, and made a risotto with it. Parmesan cheese once done at it was super!

Walthamstow123's picture

Really lovely. Glad we got the mint and yoghurt to balance out the soup as it's fairly sweet and strong. Will definitely make again.

estherdeboer's picture

I love this recipe and I've made it lots of times now. I'm not keen on mint so I scatter it with coriander. Perfect!

Juliebelleb's picture

This was really delicious. I had some kale which needed using so added it with the stock. Also chucked in a tin of chickpeas for some texture and protein. Will be making it again.

saschlet's picture

Amazing. My favourite winter soup. Made with GF's Ras el hanout. Makes lots plus enough for freezing. roast the veg when you are using the oven for sth else to save energy.

reevey's picture

Good recipe, bags of flavour. Would not have thought to use ras el-hanout this way otherwise but will give a try again. Not a huge parsnip fan so I'll swap them out for swede or celeriac next time I make this. Hubby loved it for his lunch on the road for work he has soup every day so nice for him to have a homemade warming soup than his usual shop cartons one

reevey's picture

Lovely soup, really rich and bags of flavour. Would not have thought to use ras el-hanout in soup but will try it again. Not overly fond of parsnips so might try another veg next time, like swede or celeriac.

reevey's picture

Lovely soup, really rich and bags of flavour. Would not have thought to use ras el-hanout in soup but will try

johnjustice's picture

Tried this for the first time and found it filling and delicious. Using the spice is a great way of developing a different twist on veg soup. I hope it freezes well because a portion is now in the freezer. Next time I make this (and I will) after blitzing the soup I will add some beans to see how they compliment each other and to make the recipe go further for little added cost or effort. This is now in my recipe file.

jackiperks's picture

OMG - just finished making this and it is deeeelissshh - right up my taste buds alley - I cooked the veg's for 40 mins and added celery (just because). Never had Ras El Hanout before and will definitely use it again - I also made it up from an internet recipe but had no mace or anise - still delish. Moroccan all the way now :0)

goodfoodforjames's picture

yeah, tasty! Thick flavour with a spicy tint, the carrots were kinda under-done though, so I would cut them in smaller chunks or give them more time to roast. Will add this to my favourites.

Frantic Flapjack's picture

I used a jar of ras el hanout paste and it has turned out very spicy. In hindsight, I should have used half a jar. I will serve with Greek yogurt which will hopefully balance the spice out.

lindsayentwistle's picture

I'd never used ras el hanout either but found two makes at my local supermarket! The soup was superb with a lovely depth of flavour and is sure to become a firm favourite in our house.

patriciaf's picture

I made this soup they day after I bought the magazine and as I had no ras el hanout but a plentiful supply of spices in my cupboard I found a recipe on the internet and made my own. The soup was beautiful and have made again since. I don't know how I have lived without ras el hanout and I have used it to flavour Moroccan meatballs and Moroccan roasted veg. I have also converted my family to the lovely flavours of Moroccan food.

Questions (1)

Tomis000's picture

Do you out the 6tbsp of Greek yoghurt it when you blend or is this just for serving? Recipe doesn't say

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