Oven roasted root vegetable soup
Oven roasted root vegetable soup

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, oven roasted root vegetable soup. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Oven roasted root vegetable soup is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Oven roasted root vegetable soup is something that I have loved my entire life. They are nice and they look fantastic.

This roasted root vegetable soup is perfect for the winter! Divide the root vegetables evenly on two large baking sheets. Try this roasted root vegetable soup recipe, or contribute your own.

To begin with this recipe, we must first prepare a few ingredients. You can cook oven roasted root vegetable soup using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Oven roasted root vegetable soup:
  1. Take 200 g washed carrots
  2. Take 200 g washed leek
  3. Prepare 200 g swede or sweet potato
  4. Take 2-3 celery stalks
  5. Prepare 2 beetroot(optional)
  6. Prepare Small piece ginger (optional)
  7. Prepare 1 red chilli (optional)
  8. Take 3 bay leaves
  9. Get 1.5 litres vegetable stock
  10. Prepare to taste Salt and pepper

This recipe was bland.it needed salt and pepper. Plus, the vegetables didn't roast correctly. It doesn't say cover after adding the broth which it should so the veggies cook at similar rates. My potatoes were mushy and the rutabaga was very firm.

Steps 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.

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. 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.

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