Moroccan roasted vegetable soup
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)
Organization Tags
Tags easily organize your Recipe Library
Comments