Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, oven roasted root vegetable soup. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Oven Roasted Root Vegetable Soup is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Oven Roasted Root Vegetable Soup is something which I’ve loved my entire life.
To begin with this 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 can achieve that.
The ingredients needed to make Oven Roasted Root Vegetable Soup:
- Prepare 200 g carrots
- Get 200 g leek
- Take 200 g swede or sweet potato
- Take 2-3 celery stalks
- Get 2 beetroot (optional)
- Take Small piece ginger (optional)
- Take 1 red chilli (optional)
- Get 3 bay leaves
- Take 1.5 litres vegetable stock
- Prepare to taste Salt and pepper
Steps to make Oven Roasted Root Vegetable Soup:
- Heat oven to 140 degrees centigrade (240 fahrenheit). 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.
So that is going to wrap it up for this special food oven roasted root vegetable soup recipe. Thanks so much for reading. I am 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 in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
