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