Vegan Moroccan Inspired Soup

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1. Preheat the oven to 200C or 180 fan. 
2. Chop all the vegetables into evenly sliced chunks (about 2cm). 
3. Place them onto a lined baking tray. 
4. Drizzle with oil and toss. 
5. Generously sprinkle on all the spices (enough to cover all the vegetables). 
6. Finally, add salt, pepper and drizzle the maple syrup on top. 
7. Bake for 30 minutes. Flip them over halfway through. 
8. Transfer all the vegetables into a large, deep pan. 
9. Add the vegetable stock. 
10. Let simmer for 5 minutes. 
11. Make sure to taste and adjust the seasoning if necessary. 
12. Garnish the soup with some yoghurt, fresh parsley and not-so Moroccan balsamic vinegar. 
13. Serve with some toasted bread or rusk! My boyfriend made the delicious ones pictured above. Bake some stale bread with some chilli flakes, sea salt and oregano until browned (200C for about 5-10min).
14. Enjoy!