Aromatic Roasted Root Vegetable Soup
Aromatic Roasted Root Vegetable Soup

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, aromatic roasted root vegetable soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Aromatic Roasted Root Vegetable Soup is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Aromatic Roasted Root Vegetable Soup is something that I have loved my entire life.

This roasted root vegetable soup is simple to make but so full of flavor! How to make roasted root vegetable soup. This soup is souper (haha??) easy to make! You could just chop all the vegetables and add them into the pot and cook them with the vegetable stock, but if you know me.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook aromatic roasted root vegetable soup using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Aromatic Roasted Root Vegetable Soup:
  1. Take 400 grams Kabocha squash
  2. Prepare 1 Potato
  3. Prepare 1 Carrot
  4. Make ready 1 Onion or Japanese leek
  5. Take 2 clove Garlic
  6. Make ready 1 tbsp ●Olive oil
  7. Prepare 1 ●Bay leaf
  8. Make ready 1/2 tsp ●Curry powder or garam masala
  9. Get 1 pinch ●Your choice of spices such as paprika, chili, etc
  10. Get 1 ●Salt and pepper
  11. Get 2 ○Vegetable stock bouillon (or chicken stock cube)
  12. Take 500 ml or more ○Water
  13. Get 2 tsp ○Mustard
  14. Get 50 ml ○White wine
  15. Take 1 Salt and pepper
  16. Take 1 Parsley for garnish

Roasted Root Vegetable Soup. this link is to an external site that may or may not meet accessibility guidelines. This soup is a flavour explosion. Make it a day ahead, the veggies took over an hour to roast. I made more vegetables than called for.

Instructions to make Aromatic Roasted Root Vegetable Soup:
  1. Chop up the vegetables, place on a baking pan, mix in some olive oil and sprinkle with the ● spice ingredients.
  2. Bake in the oven for 20-30 minutes at 180℃ until nicely browned (be careful not to burn them).
  3. While the vegetables are baking, combine the ○ stock ingredients in a pot and bring to a boil.
  4. Once the vegetables are roasted, pour a small amount of the soup stock over them in a blender and pureé.
  5. Transfer the pureéd vegetables to the pan from Step 3 with the stock and boil to desired thickness. If it's too thick, add water.
  6. Flavor with salt and pepper and your choice of seasonings.
  7. Transfer to a serving dish, garnish with parsley, and it's complete.

Make it a day ahead, the veggies took over an hour to roast. I made more vegetables than called for. Roasted Root Vegetable Soup with butternut squash, sweet potatoes, parsnips & carrots! The perfect healthy fall soup recipe! Roasted Root Vegetable Soup Really easy to make soup using root vegetables that are roasted and then added to your stock.

So that’s going to wrap it up for this special food aromatic roasted root vegetable soup recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget 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!