Ingredients
- 1 carrot
- 1 small parsnip
- ½ red pepper
- 140g butternut squash
- 1 tablespoon olive oil
- Sprinkle black pepper
- 1 tablespoon ras el hanout
- ½ vegetable stock cube, low sodium
- 570ml water
Instructions:
Preheat the oven at 180°C.
Line a baking tray with tinfoil or baking paper.
Peel the carrot and parsnip then slice into pieces and place on baking tray.
Slice the pepper and then the butternut squash and place on the tray. Peel the skin off the butternut squash once it has cooked, it’s much easier to do.
Drizzle over olive oil, black pepper and the ras el hanout onto the veggies and pop into the oven for around 40 minutes.
Once the veggies have been roasted take out of the oven, allow to cool.
Once the veggies are cool, remove the skin from the butternut squash.
Add all the veggies to a large pot plus the stock cube, add water (you can add more or less water depending on thickness).
Using a food blender, blend all the veggies and water.
Once the soup has a smooth consistency, place on a medium heat for 20 minutes or so to ensure all flavours are infused.
Note - If you can't find ras el hanout, can add some of these spices / herbs cardamom, cumin, clove, cinnamon, nutmeg, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric.
Include a portion of protein with your soup. This could be 125g Greek yoghurt, 1–2 boiled eggs, or any meat, fish, or a vegetarian alternative. The protein can either be added directly to the soup or served separately on the side.