Roasted Vegetable Soup
Roasted Vegetable Soup

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, roasted vegetable soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Roasted Vegetable Soup is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Roasted Vegetable Soup is something that I have loved my whole life.

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 prepare a few components. You can have roasted vegetable soup using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Roasted Vegetable Soup:
  1. Prepare 1 pound tiny baby carrots
  2. Take 4 cups chopped celery or sub with fennel
  3. Make ready 2 cups whole kernel corn
  4. Prepare 1 large turnip root
  5. Prepare 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. Get As needed salt
  10. Take As needed extra virgin olive oil
  11. Take 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 this up with this exceptional food roasted vegetable soup recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!