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