Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, oven roasted root vegetable soup. It is one of my favorites. For mine, I’m gonna make it a little 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’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Oven Roasted Root Vegetable Soup is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook oven roasted root vegetable soup using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Oven Roasted Root Vegetable Soup:
- Get 200 g carrots
- Get 200 g leek
- Prepare 200 g swede or sweet potato
- Take 2-3 celery stalks
- Make ready 2 beetroot (optional)
- Make ready Small piece ginger (optional)
- Prepare 1 red chilli (optional)
- Take 3 bay leaves
- Prepare 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.
So that is going to wrap it up for this exceptional food oven roasted root vegetable soup recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
