Our Moroccan Roasted Veg was dreamt up because we had had a roast dinner and bought a bag of carrots and parsnips and hate to waste food and this was definitely a good dream! Use whatever you have left over, thats why soups are brilliant. For a family on a budget, finding something to make out of your leftovers really feels like you are having a free meal and thats always a bonus.
In our house we always find soup a fantastic way to get some hidden veg in the kids too. Once blended they don’t even know they are eating veg.
Our Moroccan Seasoning gives this recipe such an incredible depth of flavour.
This recipe will serve 4-6 but is easily doubled.
350 grm Butternut squash peeled and chopped into chunks
350 grm Parsnips peeled and chopped into chunks roughly the same size as the squash
350 grm Carrots peeled and chopped into chunks roughly the same size as above
1 Red onion quartered.
2 tbsp rapeseed oil. Or any oil of your choosing.
1.2 Litres good quality vegetable stock
Pre-heat oven 200 degree
Place all the vegetables into a roasting pan add the oil and The Greedy Fox Moroccan seasoning then toss to coat.
Roast for 30-40 mins depending on size until soft all the way through.
Transfer vegetables to a saucepan and add a litre of the stock and blend with a hand blender until smooth
Bring to a simmer and using the vegetable stock thats left add slowly until the soups at your desired consistency.
Serve with a dollop of natural yogurt or soured cream and a couple of slices of your favourite bread.
Remember our kits are multiple use meal kits, one pot will make between 4 and 5 delicious family meals. Our seasoning blends are also perfect for people who meal prep, making your food tasty and healthy. They contain no additives or nasties and whilst we cannot guarantee any cross contamination (but rest assured we are working on it), our daughter is coeliac so our products are naturally gluten free.