Hi, I am Elise. Today, we’re going to make oven roasted root vegetable soup recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Oven Roasted Root Vegetable Soup Recipe
Oven Roasted Root Vegetable Soup is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Oven Roasted Root Vegetable Soup is something which I’ve loved my whole life. They are nice and they look wonderful.
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 cook it.
The ingredients needed to make Oven Roasted Root Vegetable Soup:
- Get 200 g carrots
- Make ready 200 g leek
- Prepare 200 g swede or sweet potato
- Make ready 2-3 celery stalks
- Take 2 beetroot (optional)
- Prepare Small piece ginger (optional)
- Make ready 1 red chilli (optional)
- Take 3 bay leaves
- Take 1.5 litres vegetable stock
- Prepare to taste Salt and pepper
Instructions to make Oven Roasted Root Vegetable Soup:
- Heat oven to 140 degrees centigrade (240 fahrenheit). 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.
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