Moroccan spiced roast vegetable soup

moroccan spiced roast vegetable soup, autumn soup recipes, butternut squash recipe, vegetable soup recipe, easy family food from daisies and pie

Moroccan spiced roast vegetable soup is spicy, delicious and filled with autumn flavours. It’s super quick to make and is fab for an easy weeknight meal served with toasted cheese sandwiches, or maybe bottled in a flask for a chilly autumn picnic.

To make the Moroccan spiced roast vegetable soup simply chop a small butternut squash into wedges, no need to peel, scrub and chop some sweet potatoes and carrots. Again don’t bother peeling either.

Toss the chunky vegetables in some garlic infused olive oil and 3 heaped teaspoons of harissa paste. If you don’t like things too spicy, opt for less harissa. Pop the tray straight into the cold oven and whack the temperature up to 200C. Leave them to roast for around 30-40 minutes or until they’re tender. If you want to reduce cooking times remember to chop the vegetables into smaller wedges.

Once cooked, tip them into a food processor and as you blend, pour hot vegetable stock into blender via the feeder tube. Continue until you have a thick soupy consistency.

The Moroccan spiced roast vegetable soup is delicious served with a swirl of Greek yogurt and a scattering of freshly chopped mint and parsley, maybe a pinch of chilli flakes if you like things really spicy.

Moroccan spiced roast vegetable soup

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: Serves 4-6

Moroccan spiced roast vegetable soup

Delicious spicy autumn soup.

Ingredients

  • Small butternut squash, seeds removed and chopped into wedges.
  • 2 sweet potatoes, scrubbed and chopped into wedges.
  • 2 carrots, scrubbed and chopped into wedges.
  • 1 tbs of garlic infused olive oil
  • 3 tsp harissa paste
  • Approx. 1 1/2 pint hot vegetable stock.

Instructions

  1. Toss the chopped vegetables in the garlic olive oil and harissa paste and tip into a roasting tin.
  2. Put into the cold oven and put the temperature up to 200C. Roast for around 30 - 40 minutes until the vegetable are tender.
  3. Tip the vegetables into a blender and as you blend them pour around 1 1/2 pints of hot vegetable stock down the feeder tube.
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Make it your way…

  • Not keen on harissa, add a mild curry paste instead and go Indian.
  • Don’t like things spicy? Skip the spices altogether.
  • Want to make it more special? Serve topped with chickpeas, crumbled feta and lots of chopped fresh herbs. Alongside warm flatbreads.

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