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Easiest Method to Producing Tasty Oven roasted root vegetable soup

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Oven roasted root vegetable soup

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Here are the ingridients that are needed to serve a perfect Oven roasted root vegetable soup:

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

Ready with the ingridients? Here are the sequences on preparing 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..

Every vegetable in this winter root vegetable soup is roasted (including the onion and garlic), which makes it a very uncomplicated, practical sort of dish. I used a handful of popular root vegetables including carrot, parsnip, potato (both white and sweet) and celeriac. Brush the whole sage leaves with ½ tsp oil and add to the baking tray in the. On a large rimmed baking sheet, toss the beet, turnip, parsnip and onion with the olive oil and spread in a single layer. All the vegetables will shrink while baking.

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