Oven Roasted Root Vegetable Soup
Oven Roasted Root Vegetable Soup

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, oven roasted root vegetable soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Oven Roasted Root Vegetable Soup is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Oven Roasted Root Vegetable Soup is something which I’ve loved my whole life. They are fine and they look wonderful.

All the vegetables will shrink while baking, so don't cut them too small. Turn them occasionally to ensure even cooking. Remove from the oven and put in a saucepan with the stock. Drizzle with oil; sprinkle with half of the thyme and all of the pepper.

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

The ingredients needed to make Oven Roasted Root Vegetable Soup:
  1. Take carrots
  2. Get leek
  3. Take swede or sweet potato
  4. Get celery stalks
  5. Make ready beetroot (optional)
  6. Take Small piece ginger (optional)
  7. Prepare red chilli (optional)
  8. Prepare bay leaves
  9. Get vegetable stock
  10. Prepare Salt and pepper

Soup season is the best season, am I right? Divide the root vegetables evenly on two large baking sheets. Add broth, beans, peas, vinegar, seasonings and roasted vegetables. Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan.

Steps to make Oven Roasted Root Vegetable Soup:
  1. Heat oven to 140 degrees centigrade (240 fahrenheit). 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.

Add broth, beans, peas, vinegar, seasonings and roasted vegetables. Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Toss vegetables to evenly distribute seasonings. Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil.

So that is going to wrap it up for this special food oven roasted root vegetable soup recipe. Thanks so much for your time. I am confident you will 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!