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+ servings
5 from 1 vote

Roasted Vegetable Soup

Sure to keep you warm from the inside out.
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Servings 5 people

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Ingredients

  • 1 Onion (Red or White), cut into 8 wedges
  • 1 Small Butternut Squash
  • 2 Medium Carrots
  • 2 Good Sized Parsnips
  • 1 Small Potato
  • 2 Garlic Cloves
  • 1 tbsp Ras el Hanout
  • 1.5 tbsp Rapeseed Oil
  • 1.3 litres Hot Vegetable Stock
  • 4 tbsp Glenilen Farm Natural Yoghurt
  • 1 tbsp Finely Chopped Mint

Method
 

  • Heat oven to 200C/180C Fan/Gas Mark 6.
  • Prep garlic and peel and dice vegetables into2cm chunks.
  • Tip all the vegetables and the garlic into a roasting tin/ oven proof dish. Season and sprinkle over the Ras el Hanout. Drizzle over the oil and mix well.
  • Roast vegetables for 30-35 mins, turning the halfway through, until they are tender and starting to caramelise.
  • Transfer the roasted vegetables to a large pot or pan, pour over the hot stock and simmer uncovered for 10 mins.
  • Allow the soup to cool to a safe temperature and then purée in a food processor or with a hand blender, until smooth, taste and season as appropriate.
  • Serve warmed through with a dollop of Glenilen Farm Natural yoghurt, a grinding of black pepper and a little fresh mint (optional) and some brown bread.