Moroccan soup

Ingredients

• 1 pcs Red onion, cut into 8 wedges
• 4 g Carrots
• 3 pcs Parsnip
• 2 g Garlic, chopped
• 8 g Coriander seeds, ground
• 8 g Cumin seed, ground
• 6 g Cinnamon, ground
• 8 g Smoked paprika
• 5 g Crushed chili flakes
• 5 g Ginger, minced
• 3 g Cardamom, ground
• 1 1/2 tbsp Olive oil
• 950 ml Home made vegetable stock
• 2 tbsp Mint, fresh

Method

1. Heat oven to 400F.
2. Toss the vegetables, garlic, olive oil, and spices on a rimmed baking sheet.
3. Roast the veggies for 35 minutes, turning halfway through.
4. Transfer the evegetables to a saucepan and pour in the stock.
5. Simmer for 5 minutes and remove from heat.
6. Puree using an immersion blender.
7. Serve warm with chopped mint.