Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, oven roasted root vegetable soup. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Oven Roasted Root Vegetable Soup is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Oven Roasted Root Vegetable Soup is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to 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:
- Make ready 200 g carrots
- Prepare 200 g leek
- Make ready 200 g swede or sweet potato
- Make ready 2-3 celery stalks
- Get 2 beetroot (optional)
- Get Small piece ginger (optional)
- Get 1 red chilli (optional)
- Prepare 3 bay leaves
- Get 1.5 litres vegetable stock
- Make ready to taste Salt and pepper
Steps 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.
So that’s going to wrap this up for this exceptional food oven roasted root vegetable soup recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
