Oven roasted root vegetable soup
Oven roasted root vegetable soup

Hello everybody, I hope you are having an incredible day today. 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 little bit unique. 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’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Oven roasted root vegetable soup is something that I’ve loved my entire life. They are nice 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 first prepare a few components. 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:
  1. Make ready 200 g washed carrots
  2. Make ready 200 g washed leek
  3. Take 200 g swede or sweet potato
  4. Take 2-3 celery stalks
  5. Prepare 2 beetroot(optional)
  6. Take Small piece ginger (optional)
  7. Make ready 1 red chilli (optional)
  8. Make ready 3 bay leaves
  9. Prepare 1.5 litres vegetable stock
  10. Prepare to taste 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.

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.

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