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)
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