Recipe of Jamie Oliver Oven Roasted Root Vegetable Soup

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, oven roasted root vegetable soup. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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! Drizzle with oil; sprinkle with half of the thyme and all of the pepper.

Oven Roasted Root Vegetable Soup is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Oven Roasted Root Vegetable Soup is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook oven roasted root vegetable soup using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Oven Roasted Root Vegetable Soup:

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

I made more vegetables than called for. A straight-forward and easy recipe for oven roasted root vegetables, including suggestions for flavoring and serving your roots! Root vegetables are magnificent (and in season) this time of year, which is why I enjoy roasting a few varietals together. Recipe courtesy of Food Network Kitchen.

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.

Root vegetables are magnificent (and in season) this time of year, which is why I enjoy roasting a few varietals together. Recipe courtesy of Food Network Kitchen. Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. This creamy roasted root vegetable soup recipe is more of a rough guideline than a specific recipe you have to follow to a T. Ideal for any root Remove vegetables from the oven and place in a high speed blender or food processor.

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’m sure that you will 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, colleague and friends. Thank you for reading. Go on get cooking!