Moroccan roasted vegetable soup

Ingredients

• 1 red onion, cut into 8 wedges
• 300g carrot, cut into 2cm chunks
• 300g parsnip, cut into 2cm chunks
• 300g peeled butternut squash, cut into 2cm chunks
• 1 small potato, cut into 2cm chunks
• 2 garlic cloves
• 1 tbsp ras el hanout
• 1 ½ tbsp olive oil
• 1.3l hot vegetable stock
• 6 tbsp Greek-style yogurt and 1 tbsp finely chopped mint, to serve (optional)

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