Roasted Root Vegetable Soup

The root vegetables are roasted in combination with Paddymelons Ras el Hanout. This supplies a wonderful depth of flavour. The vegetables can be substituted depending what is in season.

Ingredients:

1 jar of Paddymelon Ras el Hanout blend
50ml Paddymelon macadamia oil
1 small butternut pumpkin, peeled, seeded and cubed
2 carrots, cut into thick rounds
1 large parsnip, cubed
2 leeks, thickly sliced
1 onion quartered
3 bay leaves
tyme sprigs
1.2 litres of vegetable stock
salt
freshly cracked black pepper
sour cream to serve
Serves approx 6

1. Preheat the oven to 200c (gas mark 6). Put the macadamia oil, and two teaspoons of Ras el Hanout into a large bowl. Add the prepared vegetables and toss until coated with oil and spice.

2. Spread out the vegetables in a single layer on a baking large tray. Tuck in the thyme sprigs and bayleaves amongst the vegetables.

3. Roast the vegetables for about 50 minutes or until tender, turning them ocassionaly so as to brown evenly. Remove from the oven, discard the loose herbs and transfer to a large sauspan.

4. Pour the stock into the pan and bring to the boil. Reduce the heat, season to taste, then simmer for 10 minutes. Use a hand blender to partially process the vegetables until desired smoothness obtained.

5. Return the soup to the pan to heat. Season and serve wth a swirl of soured cream garnish with thyme.

Customer Feedback

I used the Ras el Hanout on some chicken satay sticks for the BBQ. They rocked it made the BBQ and so easy to use. Thanks heaps
Cheryl - North Melbourne