moroccan roasted vegetable soup

Moroccan roasted vegetable soup

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(36 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


  • 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…

  • 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 cloves
  • 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, questions and tips

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29th Feb, 2020
Warming , filling and full of flavour. What's not to love?
10th Feb, 2020
Have made this couple of times and it’s a favourite. First time I did not have any ras el hanout so I googled it to see if there was a sub. Instead I found a recipe for ras el hanout on the BBC good food site. I made a small jar full and have used it in this recipe.
12th Oct, 2018
I used chickpeas not potatoes. But added them after I blended the veg.
20th Sep, 2017
Love! Amazing flavour. I used marrow, carrot, onion and courgette as thats what I had in the fridge. Came out perfect :)
21st Mar, 2017
Didn't have any ras el hanout so used a combination of cajun, garam massala and chilli. Left out the potato as I didn't have any and the quantity wasn't very clear.
3rd Jan, 2017
Really lovely wintery soup. Parsnips did seem to be the overriding flavour but I didn't mind that.
16th Feb, 2016
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.
14th Jan, 2016
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!
29th Dec, 2015
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.
8th Mar, 2015
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!


12th Apr, 2014
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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