Oven Roasted Root Vegetable Soup

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, oven roasted root vegetable soup. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Oven Roasted Root Vegetable Soup is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Oven Roasted Root Vegetable Soup is something that I’ve loved my whole life.

Whatever You Need, Whatever You Want, Whatever You Desire, We Provide. Whatever You Need, Whatever You Want, Whatever You Desire, We Provide. All the vegetables will shrink while baking, so don't cut them too small. Turn them occasionally to ensure even cooking.

To get started with this recipe, we have to prepare a few ingredients. You can have oven roasted root vegetable soup using 10 ingredients and 4 steps. Here is how you cook that.

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

Root vegetables are drizzled with olive oil then roasted until sweet and caramelized in this simple but satisfying winter vegetable soup recipe. Chipotle peppers add subtle heat and smoky flavor. Soup season is the best season, am I right? You can also add the broth and roasted root vegetables to a pot on the stovetop and blend with a hand-held immersion blender until smooth.

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.

Soup season is the best season, am I right? You can also add the broth and roasted root vegetables to a pot on the stovetop and blend with a hand-held immersion blender until smooth. Then warm it on the oven. Roasted Root Vegetable Soup: Ingredients/Substitutions You can find all the ingredients to make this Roasted Vegetable Soup at your local farmer's market! Divide the root vegetables evenly on two large baking sheets.

So that’s going to wrap this up for this exceptional food oven roasted root vegetable soup recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!