Roasted Vegetable Soup
Roasted Vegetable Soup

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, roasted vegetable soup. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Roasted Vegetable Soup is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Roasted Vegetable Soup is something that I’ve loved my entire life.

Low Prices on Golden Vegetable Soup. Free UK Delivery on Eligible Orders Place the vegetables and garlic in a roasting tin. Mix the oil with the herbs and seasoning, and the lemon juice if using. Pour over the vegetables and toss thoroughly.

To begin with this particular recipe, we must prepare a few ingredients. You can cook roasted vegetable soup using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Roasted Vegetable Soup:
  1. Prepare 1 pound tiny baby carrots
  2. Make ready 4 cups chopped celery or sub with fennel
  3. Get 2 cups whole kernel corn
  4. Get 1 large turnip root
  5. Get 2 medium sized Yukon gold potatoes
  6. Make ready 1 pound Enokitake or Enoki mushrooms
  7. Take 1/2 large onion
  8. Take 1 quart vegetable juice drink like V-8
  9. Make ready As needed salt
  10. Prepare As needed extra virgin olive oil
  11. Take To taste ground black pepper

Pour a little olive oil to coat the vegetables slightly. Pour in the vegetable stock and bring to a simmer, uncovered. Puree the soup using a hand blender. 🔪 How to make this vegetable soup Full recipe with detailed steps in the recipe card at the end of this post. Roast chunks of sweet potato, red and yellow bell peppers, carrot, red onion and garlic (skin on) in the oven with a little olive oil, salt, pepper, paprika and cumin.; Add the roasted vegetables to a large pan (reserve a few bits to top the soup) and squeeze the garlic out.

Steps to make Roasted Vegetable Soup:
  1. Preheat oven 400°Fahrenheit I used convection setting. Chop the turnip. And potatoes.
  2. Chop the celery leaves and all. Add the corn with the rest of the vegetables to a bowl. Coat everything with the olive oil. Spread on a baking sheet with parchment paper and season with salt. Put into the oven for 40 minutes.
  3. Take out of the oven let rest 10 minutes. Carefully pick up the sides of the parchment paper and pour into a pot. No trim the mushrooms. Mainly the root end.
  4. When trimmed add to the soup with the vegetable drink
  5. Slow simmer covered for 40 minutes.

Puree the soup using a hand blender. 🔪 How to make this vegetable soup Full recipe with detailed steps in the recipe card at the end of this post. Roast chunks of sweet potato, red and yellow bell peppers, carrot, red onion and garlic (skin on) in the oven with a little olive oil, salt, pepper, paprika and cumin.; Add the roasted vegetables to a large pan (reserve a few bits to top the soup) and squeeze the garlic out. The vegetables caramelize and turn slightly sweet when roasted. You also get gorgeous bits of char which add a nice smoky twang to the soup. The other reason is that it deepens the flavours of the spices too.

So that is going to wrap it up for this exceptional food roasted vegetable soup recipe. Thanks so much for reading. I’m sure 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!