300g carrot, cut into 2cm chunks

300g parsnip, cut into 2cm chunks

300g peeled pumpkin, cut into 2cm chunks

1 small potato, cut into 2cm chunks

1 tbsp garlic infused oil

1 tbsp ras el hanout

1½ tbsp olive oil

1.3l hot vegetable stock

6 tbsp lactose free cream or lactose free yogurt

1 tbsp finely chopped mint, to serve (optional)

Serves - 4


Heat oven to 200C/180C fan/gas 6. Tip all the vegetables and the garlic infused oil 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.

Transfer the roasted veg to a large saucepan, pour over the hot stock and simmer for 5 mins.

Puree the soup in a food processor, or in the pan with a hand blender, until smooth.

If eating at straight away, serve with a dollop of lactose free cream, a scattering of mint and a grinding of black pepper.

Recipe adapted from: Good Food
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe  - Moroccan roasted vegetable soup #lowfodmaprecipes