Oven roasted root vegetable soup

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Oven roasted root vegetable soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Oven roasted root vegetable soup is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It's easy, it is fast, it tastes delicious. They are fine and they look wonderful. Oven roasted root vegetable soup is something that I've loved my entire life.

Many things affect the quality of taste from Oven roasted root vegetable soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Oven roasted root vegetable soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Oven roasted root vegetable soup is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Oven roasted root vegetable soup estimated approx 3 hours (but only 10 minutes prep).

To begin with this particular 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 cook it.

I was inspired to make this soup by the #cookeverypart challenge and reducing food waste. I had vegetables that were still edible but past their best to eat raw or steamed.
Roasting root vegetables slowly deepens the flavour ( and is a no fuss way to make soup).
I could not quite use every part - there were some woody tops - but these went into my compost bin for the veg garden.

Ingredients and spices that need to be Get to make Oven roasted root vegetable soup:

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

Steps to make to make 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.

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