Seeded flatbreads
Moroccan-style breads with nigella and sesame seeds, great for wrapping and dipping
Moroccan roasted vegetable soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 5
Skip to ingredients
- 1 red onioncut into 8 wedges
- 300g carrotcut into 2cm chunks
- 300g parsnipcut into 2cm chunks
- 300g peeled butternut squashcut into 2cm chunks
- 1 small potatocut 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 yogurtand 1 tbsp finely chopped mint, to serve (optional)
Nutrition: per serving (4)
- kcal187
- fat6glow
- saturates1g
- carbs29g
- sugars17g
- fibre10g
- protein5g
- salt0.9g
Method
step 1
Heat oven to 200C/180C fan/gas 6. 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.
step 2
Transfer the roasted veg to a large saucepan, 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, then ladle into a flask for work. If eating at home, serve with a dollop of yogurt, a scattering of mint and a grinding of black pepper.
