Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, oven roasted root vegetable soup. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Oven roasted root vegetable soup is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Oven roasted root vegetable soup is something which I have loved my entire life.
This roasted root vegetable soup is perfect for the winter! Divide the root vegetables evenly on two large baking sheets. Roasted Root Vegetable Soup. © Beatriz Da Costa.
To get started with this recipe, we have to 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:
- Get 200 g washed carrots
- Take 200 g washed leek
- Take 200 g swede or sweet potato
- Make ready 2-3 celery stalks
- Make ready 2 beetroot(optional)
- Get Small piece ginger (optional)
- Take 1 red chilli (optional)
- Take 3 bay leaves
- Get 1.5 litres vegetable stock
- Take to taste Salt and pepper
Root vegetables — like potatoes, parsnips, sweet potatoes, and carrots — are old standbys when it Roast until the vegetables are tender enough to pierce with a fork and you see some charred bits Place the vegetables in the oven and begin roasting. Roasting the vegetables beforehand gives this soup such a delicious flavour. This takes very little work to make, and is lovely served with fresh bread. Turn them occasionally to ensure even cooking.
Steps 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.
Remove from the oven and put in a saucepan with the stock. Recipe courtesy of Food Network Kitchen. Cut the onions through the base core to keep some of the layers in chunky pieces. Learn to make this easy, healthy, and colorful side dish with root vegetables, garlic, rosemary, thyme, cumin and olive oil. Roasted root vegetables with olive oil, salt and pepper are a perfect, healthy side dish to serve alongside winter meals!
So that’s going to wrap it up with this exceptional food oven roasted root vegetable soup recipe. Thanks so much for reading. I’m confident that you can 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, friends and colleague. Thank you for reading. Go on get cooking!
