Easiest Way to Make Speedy Oven Roasted Root Vegetable Soup

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, oven roasted root vegetable soup. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Oven Roasted Root Vegetable Soup is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Oven Roasted Root Vegetable Soup is something that I’ve loved my whole life. They’re fine and they look wonderful.

This Roasted Root Vegetable Soup is easy to make and the perfect cozy meal for winter! Divide the root vegetables evenly on two large baking sheets. The perfect healthy fall soup recipe! Drizzle with oil; sprinkle with half of the thyme and all of the pepper.

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 cook it.

The ingredients needed to make Oven Roasted Root Vegetable Soup:

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

I made more vegetables than called for. A straight-forward and easy recipe for oven roasted root vegetables, including suggestions for flavoring and serving your roots! Root vegetables are magnificent (and in season) this time of year, which is why I enjoy roasting a few varietals together. Recipe courtesy of Food Network Kitchen.

Steps to make Oven Roasted Root Vegetable Soup:

1. Heat oven to 140 degrees centigrade (240 fahrenheit). 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.

Root vegetables are magnificent (and in season) this time of year, which is why I enjoy roasting a few varietals together. Recipe courtesy of Food Network Kitchen. Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. 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 Remove vegetables from the oven and place in a high speed blender or food processor.

So that is going to wrap it up for this special food oven roasted root vegetable soup recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!