Roasted Vegetable Soup
Roasted Vegetable Soup

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, roasted vegetable soup. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Roasted Root Vegetable Soup with butternut squash, sweet potatoes, parsnips & carrots! This Roasted Root Vegetable Soup is an absolutely wonderful way to usher in the fall! Roasted veggies make the best soup for those cozy fall dinners! Cooking at Ravens: Creamy Roasted Vegetable Soup.

Roasted Vegetable Soup is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Roasted Vegetable Soup is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook roasted vegetable soup using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Roasted Vegetable Soup:
  1. Get 1 pound tiny baby carrots
  2. Prepare 4 cups chopped celery or sub with fennel
  3. Make ready 2 cups whole kernel corn
  4. Take 1 large turnip root
  5. Get 2 medium sized Yukon gold potatoes
  6. Prepare 1 pound Enokitake or Enoki mushrooms
  7. Make ready 1/2 large onion
  8. Take 1 quart vegetable juice drink like V-8
  9. Take As needed salt
  10. Make ready As needed extra virgin olive oil
  11. Prepare To taste ground black pepper

It's cozy and perfect for a This soup is souper (haha??) easy to make! You could just chop all the vegetables and add them. This mixed vegetable soup is about to be your new go-to soup recipe. A rainbow of vegetables, roasted until sweet, tender.

Steps to make Roasted Vegetable Soup:
  1. Preheat oven 400°Fahrenheit I used convection setting. Chop the turnip. And potatoes.
  2. Chop the celery leaves and all. Add the corn with the rest of the vegetables to a bowl. Coat everything with the olive oil. Spread on a baking sheet with parchment paper and season with salt. Put into the oven for 40 minutes.
  3. Take out of the oven let rest 10 minutes. Carefully pick up the sides of the parchment paper and pour into a pot. No trim the mushrooms. Mainly the root end.
  4. When trimmed add to the soup with the vegetable drink
  5. Slow simmer covered for 40 minutes.

This mixed vegetable soup is about to be your new go-to soup recipe. A rainbow of vegetables, roasted until sweet, tender. All blended together with stock and creamy-yet-sharp parmesan and you've got the perfect lunch to warm. A Healthy Vegetable Soup made extra tasty……this is my version of the famous Zero Weight A healthy vegetable soup made extra tasty. Do you know about the zero Weight Watchers Points.

So that’s going to wrap this up for this special food roasted vegetable soup recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!