Moroccan Roast Vegetable Soup

1 red onion, cut into 8 wedges

300 g carrots, cut into 2cm chunks

300 g parsnips, cut into 2cm chunks

300 g peeled butternut squash, cut into 2cm chunks

1 small potato, cut into 2cm chunks

2 garlic cloves

1 tbsp moroccan spice mix

1½ tbsp olive oil

1.3L hot, salt reduced vegetable stock

1. Heat oven to 200°C/180°C fan. 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.
    
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.