Oven Roasted Root Vegetable Soup
Oven Roasted Root Vegetable Soup

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, oven roasted root vegetable soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Oven Roasted Root Vegetable Soup is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Oven Roasted Root Vegetable Soup is something which I’ve loved my whole life.

All the vegetables will shrink while baking, so don't cut them too small. Turn them occasionally to ensure even cooking. Remove from the oven and put in a saucepan with the stock. Root vegetables are drizzled with olive oil then roasted until sweet and caramelized in this simple but satisfying winter vegetable soup recipe.

To begin with this particular recipe, we have to prepare a few components. You can cook oven roasted root vegetable soup using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Oven Roasted Root Vegetable Soup:
  1. Get 200 g carrots
  2. Prepare 200 g leek
  3. Prepare 200 g swede or sweet potato
  4. Make ready 2-3 celery stalks
  5. Make ready 2 beetroot (optional)
  6. Prepare Small piece ginger (optional)
  7. Take 1 red chilli (optional)
  8. Prepare 3 bay leaves
  9. Get 1.5 litres vegetable stock
  10. Get to taste Salt and pepper

Divide the root vegetables evenly on two large baking sheets. You can also add the broth and roasted root vegetables to a pot on the stovetop and blend with a hand-held immersion blender until smooth. Then warm it on the oven. Roasted Root Vegetable Soup: Ingredients/Substitutions You can find all the ingredients to make this Roasted Vegetable Soup at your local farmer's market!

Instructions to make Oven Roasted Root Vegetable Soup:
  1. Heat oven to 140 degrees centigrade (240 fahrenheit). Wash and chop all ingredients and place in a large ovenproof container.
  2. Add bay leaves and pour over 1.5 litres of vegetable stock (I used 1.5 stock cubes). Cover and put in the oven for 3 hours. If you don’t have a casserole dish with a lid just cover with foil.
  3. After 3 hours remove from the oven and cool.
  4. Remove bay leaves and liquidise in batches. Reheat gently in a saucepan when you are ready to eat. I usually add a spoonful of yoghurt and chopped chives.

Then warm it on the oven. Roasted Root Vegetable Soup: Ingredients/Substitutions You can find all the ingredients to make this Roasted Vegetable Soup at your local farmer's market! Add broth, beans, peas, vinegar, seasonings and roasted vegetables. Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Toss vegetables to evenly distribute seasonings.

So that is going to wrap it up with this exceptional food oven roasted root vegetable soup recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!