1½ tsp Borderfields Rapeseed Oil

1 small onion, chopped

1 small clove garlic, crushed (optional)

1 stick celery (about 85g/3oz), chopped

350g (12oz) carrots (total/unprepared weight), peeled and sliced

1 tsp ras el hanout spice, and optional extra to taste

450ml (16fl oz) homemade or reduced-salt vegetable stock

Freshly ground black pepper, to taste

Chopped fresh coriander, to garnish

Pumpkin seeds, to garnish

Chilli flakes, to garnish

1 tablespoon of low fat yogurt


  1. Heat rapeseed oil in a non-stick saucepan; add onion, garlic (if using), celery and carrots and sauté over a medium heat for 5–8 minutes or until softening. Add ras el hanout spice; cook gently for 1 minute, stirring.
  2. Stir in stock and black pepper. Bring to the boil; reduce heat, cover and simmer for about 30 minutes or until vegetables are tender, stirring occasionally.
  3. Remove from heat and cool for a few minutes. Purée soup until smooth using a hand-held stick blender or in a blender or food processor. If it has cooled, reheat gently until hot. You can stir in a little extra hot stock if you prefer a thinner soup. Ladle into bowls; add a swirl of yogurt and garnish with coriander, pumpkin seeds and chilli flakes. Serve with crusty wholemeal bread.
Cooking Tip: 
  • Add an extra ½ tsp of ras el hanout if you like a more robust spicy taste. If you don’t have ras el hanout, you can also use a combination of ground cumin, coriander and hot chilli powder to taste. This soup can be frozen for up to 1 month.