Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, oven roasted root vegetable soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Oven roasted root vegetable soup is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Oven roasted root vegetable soup is something that I have loved my entire life.
Prepare the vegetables as above and put them in a roasting tin. Add the rosemary and sprinkle dried herbs over. Turn them occasionally to ensure even cooking.
To get started with this recipe, we must prepare a few ingredients. You can have oven roasted root vegetable soup using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Oven roasted root vegetable soup:
- Make ready 200 g washed carrots
- Prepare 200 g washed leek
- Make ready 200 g swede or sweet potato
- Take 2-3 celery stalks
- Take 2 beetroot(optional)
- Prepare Small piece ginger (optional)
- Get 1 red chilli (optional)
- Make ready 3 bay leaves
- Prepare 1.5 litres vegetable stock
- Prepare to taste Salt and pepper
As much as I love salads, (and believe me, you know this girl loves salad!), there is just magical about soup season. 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. Root vegetables have a sweet, earthy flavor that seems tailor-made for roasting.
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.
With Thanksgiving around the corner, I felt it was high time to revisit my recipe for Oven Roasted Root Vegetables. This recipe has been a favorite on the site for years. With yams, carrots, parsnip, and potatoes, this hearty mix of vegetables is sure to satisfy. Keep in mind that to get everything roasted and fragrant in the same amount of time you'll want to cube firmer vegetables (sweet potatoes, carrots, celery root, rutabaga) into smaller cubes and leave the more delicate vegetables (such as peppers and mushrooms) in larger pieces. Lightly coat two baking sheets with cooking spray.
So that is going to wrap this up for this special food oven roasted root vegetable soup recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
