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We hope you got benefit from reading it, now let’s go back to oven roasted root vegetable soup recipe. To cook oven roasted root vegetable soup you need 10 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to prepare Oven roasted root vegetable soup:
- Provide 200 g washed carrots
- Take 200 g washed leek
- Get 200 g swede or sweet potato
- Use 2-3 celery stalks
- Prepare 2 beetroot(optional)
- Get Small piece ginger (optional)
- Use 1 red chilli (optional)
- Get 3 bay leaves
- Provide 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 (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.
Recipe courtesy of Food Network Kitchen. Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Roasted Root Vegetable Soup with butternut squash, sweet potatoes, parsnips & carrots! The perfect healthy fall soup recipe! Roasted Root Vegetable Soup. © Beatriz Da Costa.
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