Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, oven roasted root vegetable soup. One of my favorites. This time, I’m gonna 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 foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Oven roasted root vegetable soup is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have oven roasted root vegetable soup using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Oven roasted root vegetable soup:
- Get 200 g washed carrots
- Get 200 g washed leek
- Prepare 200 g swede or sweet potato
- Get 2-3 celery stalks
- Make ready 2 beetroot(optional)
- Make ready Small piece ginger (optional)
- Get 1 red chilli (optional)
- Get 3 bay leaves
- Get 1.5 litres vegetable stock
- Make ready 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:
- Heat oven to 140 degrees centigrade (Gas Mark 1). 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.
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’s going to wrap this up for this special food oven roasted root vegetable soup recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
