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Feb 17 2014

Moroccan Roasted Vegetable Soup

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It’s Monday… it’s cold everywhere… it’s raining and flooding in some parts.. :(… so we need a little comfort on this dreary start to the week 🙂

Moroccan roasted vegetable soup
Spiced and ready to be roasted!

Apart from that soft, warm hug this soup is going to give us, it also just makes me smile because of how easy this is to do… it’s the instant soup with all the natural flavour!

And there you have the veggies all roasted and full of flavour, just after 30 minutes! The hardest work you’ll have to do with this is probably chopping up the veggies!

Moroccan roasted veg soup!
Moroccan roasted veg soup!

Moroccan Roasted Vegetable Soup…

 Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4-6
Ingredients
  • 1 red onion, cut into 8 wedges
  • 300g carrots, cut into 2cm chunks
  • 300g courgette, 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
  • 1½ tbsp olive oil
  • 1.3l hot vegetable stock
  • 6 tbsp Greek-style yogurt and 1 tbsp finely chopped mint or coriander, to serve (optional)
Instructions
  1. Heat oven to 190 degrees C.
  2. 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.
  3. Transfer the roasted veg to a deep pot, 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. If eating at home, serve with a dollop of yogurt, a scattering of mint and a grinding of black pepper.
  4. Recipe adapted from bbcgoodfood.com

If you don’t have ras-el-hanout in your store cupboard, not to worry… mix a little cumin and coriander powder, add a generous amount of ground black pepper and you’re good to go!If you prefer a milder flavour then just the cumin will do…

I would serve this with warm, crusty bread… a chickpea salad perhaps… But on it’s own it’s just wonderful and really hits the spot…

Pour it into a flask for work… pack it up for a winter picnic… or just serve it up on the table at home after a long day… the aromas and deep flavours of this really are an envelope of warmth and love…. enjoy!

Written by Anjalina Chugani · Categorized: Uncategorized

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