Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, oven roasted root vegetable soup. One of my favorites food recipes. For mine, I’m gonna make it a little 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. The perfect healthy fall soup recipe!
Oven roasted root vegetable soup is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Oven roasted root vegetable soup is something which I’ve loved my entire life.
To get started with this particular 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:
- Prepare 200 g washed carrots
- Prepare 200 g washed leek
- Make ready 200 g swede or sweet potato
- Take 2-3 celery stalks
- Make ready 2 beetroot(optional)
- Take Small piece ginger (optional)
- Take 1 red chilli (optional)
- Prepare 3 bay leaves
- Prepare 1.5 litres vegetable stock
- Prepare to taste Salt and pepper
This creamy roasted root vegetable soup recipe is more of a rough guideline than a specific recipe you have to follow to a T. 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. Root vegetables are the starchy tubers and taproots of plants. If we let them be, they would provide the plant with needed nourishment to thrive.
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.
Put vegetables in a roasting or baking pan, sprinkle with salt. Sprinkle with freshly ground black pepper, chopped herbs, or spices (such as cayenne) to taste. Easy Oven Roasted Root Vegetables are a healthy and delicious side dish. They are perfect for a simple dinner or a holiday feast. I don't particularly love fussy combinations or complicated recipes when making vegetables.
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