Roasted Vegetable Soup
Roasted Vegetable Soup

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, roasted vegetable soup. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Roasted Vegetable Soup is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Roasted Vegetable Soup is something which I have loved my whole life. They are fine and they look wonderful.

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.

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

The ingredients needed to make Roasted Vegetable Soup:
  1. Make ready 1 pound tiny baby carrots
  2. Prepare 4 cups chopped celery or sub with fennel
  3. Get 2 cups whole kernel corn
  4. Take 1 large turnip root
  5. Take 2 medium sized Yukon gold potatoes
  6. Get 1 pound Enokitake or Enoki mushrooms
  7. Get 1/2 large onion
  8. Prepare 1 quart vegetable juice drink like V-8
  9. Get As needed salt
  10. Prepare As needed extra virgin olive oil
  11. Get 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 is going to wrap it up with this special food roasted vegetable soup recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!