Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, oven roasted root vegetable soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
This roasted root vegetable soup is perfect for the winter! Divide the root vegetables evenly on two large baking sheets. Roasted Root Vegetable Soup with butternut squash, sweet potatoes, parsnips & carrots! The perfect healthy fall soup recipe!
Oven roasted root vegetable soup is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Oven roasted root vegetable soup is something which I’ve loved my whole life.
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:
- Make ready 200 g washed carrots
- Make ready 200 g washed leek
- Take 200 g swede or sweet potato
- Take 2-3 celery stalks
- Get 2 beetroot(optional)
- Make ready Small piece ginger (optional)
- Make ready 1 red chilli (optional)
- Get 3 bay leaves
- Prepare 1.5 litres vegetable stock
- Get to taste Salt and pepper
Root vegetables are magnificent (and in season) this time of year, which is why I enjoy roasting a few varietals together. You can srsly use any root vegetable in this application. We used this the week after Christmas with chicken. Roasted root vegetables with olive oil, salt and pepper are a perfect, healthy side dish to serve alongside winter meals!
Instructions 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.
We used this the week after Christmas with chicken. Roasted root vegetables with olive oil, salt and pepper are a perfect, healthy side dish to serve alongside winter meals! Learn to make this easy, healthy, and colorful side dish with root vegetables, garlic, rosemary, thyme, cumin and olive oil. Roasted Roots Soup recipe: A flavorful and filling winter soup featuring roasted root vegetables. When the vegetables are completely tender add the remaining chicken stock and Cajun Spice mix.
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