Recipe of Award-winning Oven Roasted Root Vegetable Soup

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, oven roasted root vegetable soup. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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.

Oven Roasted Root Vegetable Soup is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Oven Roasted Root Vegetable Soup is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have 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. Make ready 200 g carrots
2. Make ready 200 g leek
3. Make ready 200 g swede or sweet potato
4. Get 2-3 celery stalks
5. Take 2 beetroot (optional)
6. Make ready Small piece ginger (optional)
7. Take 1 red chilli (optional)
8. Get 3 bay leaves
9. Make ready 1.5 litres vegetable stock
10. Make ready 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.

Instructions 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’s going to wrap it up for this exceptional food oven roasted root vegetable soup recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!