Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, oven roasted root vegetable soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Oven roasted root vegetable soup is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Oven roasted root vegetable soup is something that I’ve loved my whole life.
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!
To get started with this particular recipe, we have to first prepare a few components. You can cook 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:
- Get 200 g washed carrots
- Make ready 200 g washed leek
- Get 200 g swede or sweet potato
- Prepare 2-3 celery stalks
- Make ready 2 beetroot(optional)
- Make ready Small piece ginger (optional)
- Take 1 red chilli (optional)
- Get 3 bay leaves
- Prepare 1.5 litres vegetable stock
- Take 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.
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.
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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