Oven roasted root vegetable soup
Oven roasted root vegetable soup

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, oven roasted root vegetable soup. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Oven roasted root vegetable soup is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Oven roasted root vegetable soup is something which I’ve loved my whole life. They are nice and they look fantastic.

Try this roasted root vegetable soup recipe, or contribute your own. Put olive oil ino a large pan, add prepared vegetables and toss until coated in oil. Place vegetables in a single layer on two baking sheets, tuck bay leaves, thyme and rosemary into the vegetables.

To begin with this recipe, we must first prepare a few components. 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. Prepare 200 g washed carrots
  2. Make ready 200 g washed leek
  3. Make ready 200 g swede or sweet potato
  4. Prepare 2-3 celery stalks
  5. Make ready 2 beetroot(optional)
  6. Get Small piece ginger (optional)
  7. Take 1 red chilli (optional)
  8. Make ready 3 bay leaves
  9. Make ready 1.5 litres vegetable stock
  10. Take to taste Salt and pepper

Roasted Root Vegetable Soup. © Beatriz Da Costa. You can adjust the amount of each vegetable to suit your taste, but keep the total quantity the same. On a large rimmed baking sheet, toss the beet, turnip, parsnip and onion with the olive oil and spread in a single layer. Root vegetables — like potatoes, parsnips, sweet potatoes, and carrots — are old standbys when it Roast until the vegetables are tender enough to pierce with a fork and you see some charred bits Place the vegetables in the oven and begin roasting.

Instructions to make Oven roasted root vegetable soup:
  1. Heat oven to 140 degrees centigrade (Gas Mark 1). 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.

Recipe courtesy of Food Network Kitchen. Cut the onions through the base core to keep some of the layers in chunky pieces. 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. This recipe was bland.it needed salt and pepper.

So that’s going to wrap it up with this exceptional food oven roasted root vegetable soup recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!