Moroccan roasted vegetable soup

• red onion↗1

  cut into 8 wedges

• carrot↗300g g

  cut into 2cm chunks

• parsnip↗300g g

  cut into 2cm chunks

• butternut squash↗300g peeled g

  cut into 2cm chunks

• potato↗1 small

  cut into 2cm chunks

• garlic cloves↗2
• ras el hanout1 tbsp tbsp
• olive oil↗1 ½ tbsp tbsp
• hot vegetable stock↗1.3l l
• Greek-style yogurt↗6 tbsp tbsp

  and 1 tbsp finely chopped mint, to serve (optional)

Step-by-step instructions

1. 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. 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.