Oven Roasted Root Vegetable Soup
Oven Roasted Root Vegetable Soup

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, oven roasted root vegetable soup. One of my favorites. This time, I’m gonna make it a 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 favored of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Oven Roasted Root Vegetable Soup is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have 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:
  1. Get 200 g carrots
  2. Make ready 200 g leek
  3. Take 200 g swede or sweet potato
  4. Take 2-3 celery stalks
  5. Make ready 2 beetroot (optional)
  6. Prepare Small piece ginger (optional)
  7. Get 1 red chilli (optional)
  8. Make ready 3 bay leaves
  9. Make ready 1.5 litres vegetable stock
  10. 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.

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.

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. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!