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.