The BBC Good Food logo
moroccan roasted vegetable soup

Moroccan roasted vegetable soup

By
Rating: 5 out of 5.39 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 5

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

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving (4)
HighlightNutrientUnit
kcal187
low infat6g
saturates1g
carbs29g
sugars17g
fibre10g
protein5g
salt0.9g
Advertisement

Ingredients

  • 1 red onion, cut into 8 wedges
  • 300g carrot, cut into 2cm chunks
  • 300g parsnip, cut into 2cm chunks
  • 300g peeled butternut squash, cut into 2cm chunks
  • 1 small potato, cut into 2cm chunks
  • 2 garlic cloves
  • 1 tbsp ras el hanout
  • 1 ½ tbsp olive oil
  • 1.3l hot vegetable stock
  • 6 tbsp Greek-style yogurt and 1 tbsp finely chopped mint, to serve (optional)

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.39 ratings

Sponsored content