Oven roasted root vegetable soup
Oven roasted root vegetable soup

Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, oven roasted root vegetable soup. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Oven roasted root vegetable soup is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Oven roasted root vegetable soup is something which I’ve loved my entire life. They are nice and they look wonderful.

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:
  1. Take 200 g washed carrots
  2. Get 200 g washed leek
  3. Take 200 g swede or sweet potato
  4. Get 2-3 celery stalks
  5. Get 2 beetroot(optional)
  6. Take Small piece ginger (optional)
  7. Make ready 1 red chilli (optional)
  8. Take 3 bay leaves
  9. Make ready 1.5 litres vegetable stock
  10. Get to taste Salt and pepper

A simple mix of root vegetables are cut up and roasted in the oven with just a touch of oil to help to caramelize them a bit. Roasting and caramelising vegetables really brings out their natural sweetness and earthiness in some cases. . . Carrots and parsnips are especially suited to roasting. Today I roasted parsnips, carrots, sweet potatoes, swede (rutabaga), red onions and shallots.

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.

Carrots and parsnips are especially suited to roasting. Today I roasted parsnips, carrots, sweet potatoes, swede (rutabaga), red onions and shallots. Wash and chop all ingredients and place in a large ovenproof container. Wash and chop all ingredients and place in a large ovenproof container. Divide the root vegetables evenly on two large baking sheets.

So that is going to wrap it up with this exceptional food oven roasted root vegetable soup recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember 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!