Moroccan roasted vegetable soup

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

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...

Ingredients

• 1 red onion, cut into 8 wedges
• 300g carrot Carrot ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root… , cut into 2cm chunks
• 300g parsnip Parsnip par-snip The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just… , cut into 2cm chunks
• 300g peeled butternut squash, cut into 2cm chunks
• 1 small potato Potato po-tate-ohThe world's favourite root vegetable, the potato comes in innumerable varieties. A member of… , cut into 2cm chunks
• 2 garlic cloves
• 1 tbsp ras el hanout
• 1½ tbsp olive oil Olive oil ol-iv oylProbably 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)