Moroccan Roast Vegetable Soup - all about sugars
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Moroccan Roast Vegetable Soup

By Tin Soldier Developers Source: Recipe sourced from BBC Good Food
  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 40 mins
  • Serves

1 red onion, cut into 8 wedges

300 g carrots, cut into 2cm chunks

300 g parsnips, cut into 2cm chunks

300 g peeled butternut squash, cut into 2cm chunks

1 small potato, cut into 2cm chunks

2 garlic cloves

1 tbsp moroccan spice mix

1½ tbsp olive oil

1.3L hot, salt reduced vegetable stock

  1. Heat oven to 200°C/180°C fan. 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.
Nutrition Information
  Per serve 
Energy  705 kJ
Protein  5.3 g
Fat  7.2 g
Carbohydrate  16.2 g
 - Sugar  9.6 g