Easiest Method to Making Appetizing Oven roasted root vegetable soup

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Oven roasted root vegetable soup

We hope you got insight from reading it, now let’s go back to oven roasted root vegetable soup recipe. To make oven roasted root vegetable soup you need 10 ingredients and 4 steps. Here is how you do it.

Below are the ingridients that are required to serve a heavenly Oven roasted root vegetable soup:

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

Done with the ingridients? Here are the instructions on producing Oven roasted root vegetable soup:

  1. Heat oven to 140 degrees centigrade (Gas Mark 1). 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..

All you need are your veggies (I chose some pretty seasonal root vegetables), some cooking oil (olive for the win. Oven-Roasted Root Vegetables with Spicy Pecan Topping. Oven-Roasted Root Vegetables with Spicy Pecan Topping. this link is to an external site that may or may not meet accessibility guidelines. Roasted Root Vegetable Soup. © Beatriz Da Costa. You can adjust the amount of each vegetable to suit your taste, but keep the total quantity the same.

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