- 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 cloves
- 1 tbsp ras el hanout
- 1½ tbsp olive oil
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)
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.
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.