Recipe of Award-winning Oven roasted root vegetable soup

Hello everybody, 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. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Oven roasted root vegetable soup is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Oven roasted root vegetable soup is something that I have loved my whole life. They are 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! Roasted Root Vegetable Soup. © Beatriz Da Costa.

To begin with this recipe, we must prepare a few components. You can cook 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:

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

There's no logic to be using things like zucchini, tomatoes, green beans, things. Recipe courtesy of Food Network Kitchen. Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. This soup is a flavour explosion.

Steps to make Oven roasted root vegetable soup:

1. Heat oven to 140 degrees centigrade (Gas Mark 1). 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.

Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. This soup is a flavour explosion. Make it a day ahead, the veggies took over an hour to roast. I made more vegetables than called for. Puree the soup using a hand blender.

So that is going to wrap this 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’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!