Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, oven roasted root vegetable soup. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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.
Oven Roasted Root Vegetable Soup is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Oven Roasted Root Vegetable Soup is something which I’ve loved my entire 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 that.
The ingredients needed to make Oven Roasted Root Vegetable Soup:
- Take carrots
- Make ready leek
- Get swede or sweet potato
- Prepare celery stalks
- Make ready beetroot (optional)
- Prepare Small piece ginger (optional)
- Take red chilli (optional)
- Prepare bay leaves
- Take vegetable stock
- 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:
- Heat oven to 140 degrees centigrade (240 fahrenheit). 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.
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 this up with this exceptional food oven roasted root vegetable soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
