moroccan roasted vegetable soup

Moroccan roasted vegetable soup

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(27 ratings)

Prep: 15 mins Cook: 40 mins

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

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving (4)

  • kcal187
  • fat6g
  • saturates1g
  • carbs29g
  • sugars17g
  • fibre10g
  • protein5g
  • salt0.9g
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Ingredients

  • 1 red onion, cut into 8 wedges
  • 300g carrot, cut into 2cm chunks
    Carrot

    Carrot

    ka-rot

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

  • 300g parsnip, cut into 2cm chunks
    Parsnip

    Parsnip

    par-snip

    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
    Potato

    Potato

    po-tate-oh

    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)

Method

  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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reevey
12th Dec, 2013
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
12th Dec, 2013
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
12th Dec, 2013
Lovely soup, really rich and bags of flavour. Would not have thought to use ras el-hanout in soup but will try
johnjustice
8th Dec, 2013
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.
pinkynperky@live.ca's picture
pinkynperky@live.ca
5th Dec, 2013
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
goodfoodforjames
30th Nov, 2013
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
26th Nov, 2013
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
15th Nov, 2013
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
10th Nov, 2013
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.

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