Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, oven roasted root vegetable soup. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
This Roasted Root Vegetable Soup is easy to make and the perfect cozy meal for winter! Divide the root vegetables evenly on two large baking sheets. The perfect healthy fall soup recipe! Plus, the vegetables didn't roast correctly.
Oven roasted root vegetable soup is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Oven roasted root vegetable soup is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook oven roasted root vegetable soup using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Oven roasted root vegetable soup:
- Make ready 200 g washed carrots
- Make ready 200 g washed leek
- Get 200 g swede or sweet potato
- Take 2-3 celery stalks
- Take 2 beetroot(optional)
- Get Small piece ginger (optional)
- Make ready 1 red chilli (optional)
- Prepare 3 bay leaves
- Get 1.5 litres vegetable stock
- Get to taste Salt and pepper
Make it a day ahead, the veggies took over an hour to roast. I made more vegetables than called for. This creamy roasted root vegetable soup recipe is more of a rough guideline than a specific recipe you have to follow to a T. Ideal for any root vegetables you may have on hand, feel free to use whatever you have sitting around including potatoes, parsnips, carrots, squash and more.
Steps to make Oven roasted root vegetable soup:
- Heat oven to 140 degrees centigrade (Gas Mark 1). Wash and chop all ingredients and place in a large ovenproof container.
- 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.
- After 3 hours remove from the oven and cool.
- 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.
This creamy roasted root vegetable soup recipe is more of a rough guideline than a specific recipe you have to follow to a T. Ideal for any root vegetables you may have on hand, feel free to use whatever you have sitting around including potatoes, parsnips, carrots, squash and more. Recipe courtesy of Food Network Kitchen. Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. A straight-forward and easy recipe for oven roasted root vegetables, including suggestions for flavoring and serving your roots!
So that’s going to wrap this up for this exceptional food oven roasted root vegetable soup recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
