Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, oven roasted root vegetable soup. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Oven Roasted Root Vegetable Soup is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Oven Roasted Root Vegetable Soup is something which I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have 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
- Prepare 200 g leek
- Prepare 200 g swede or sweet potato
- Get 2-3 celery stalks
- Prepare 2 beetroot (optional)
- Make ready Small piece ginger (optional)
- Get 1 red chilli (optional)
- Get 3 bay leaves
- Make ready 1.5 litres vegetable stock
- Prepare to taste Salt and pepper
Steps 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.
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