Then something happened when I started to lose weight. I wanted to find dishes which were low calorie, preferable high protein, but definitely delicious. Have to honest, it was pretty easy :D With these specifications, I found pumpkin soup seasoned with Moroccan style. It was so good that I gave another change to the veggie soup. Using that recipe as a base I started to create different variations, and this one below, is the last one. It really doesn't have much common with the original version, but I think this is even better. Maybe the only thing common is vegetable stock.
For the texture I usually add e.g. roasted chickpeas, crispy bacon, roasted onion or whatever comes to my mind. This time the fridge was quite empty, so I didn't add anything, except cottage cheese for protein.
Roasted veggie soup
For 4 persons
500 g butternut squash
1 (large) onion
400 g carrot
200 g parsnip
2 garlic clove
1 tbsp ras el hanout
2 tsp cumin
1 small dried chili (or to taste)
salt & black pepper
1½-2 tbsp olive oil
1.5 l hot vegetable stock
Heat oven to 225 °C. Peel all veggies. Cut onion into 8 wedges. Cut butternut squash, carrots, parsnip and potato into 2 cm chunks. Tip all the vegetables and the garlic into a roasting tin. Sprinkle over the ras el hanout, cumin, chili, salt and pepper. Drizzle over the oil and give everything a good stir. Roast for 40-45 min, turning the vegetables over halfway, until they’re tender and caramelized nicely.
Transfer the roasted veggies to a large saucepan, pour over the hot stock and simmer for 10 min. Purée the soup until smooth. Add vegetable stock if the soup is too thick.
Serve with a dollop of yogurt or cottage cheese, a scattering of coriander. If you like the soup to be more spicy, add some chili oil on top of the soup as well.
*With this soup, my preference is beer. Since the soup has sweetness and quite strong flavours in it, Stallhagen Delikat would be very nice choice.