Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, oven roasted root vegetable soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Oven roasted root vegetable soup is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Oven roasted root vegetable soup is something that I have loved my whole life.

This roasted root vegetable soup is perfect for the winter! Divide the root vegetables evenly on two large baking sheets. The perfect healthy fall soup recipe!

To get started with this recipe, we have to prepare a few components. You can have oven roasted root vegetable soup using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Oven roasted root vegetable soup:

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

This creamy roasted root vegetable soup recipe is more of a rough guideline than a specific recipe you have to follow to a T. Ideal for any root vegetables you may have on hand, feel free to use whatever you have sitting around including potatoes, parsnips, carrots, squash and more. Root vegetables are the starchy tubers and taproots of plants. If we let them be, they would provide the plant with needed nourishment to thrive.

Instructions 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.

Put vegetables in a roasting or baking pan, sprinkle with salt. Sprinkle with freshly ground black pepper, chopped herbs, or spices (such as cayenne) to taste. Easy Oven Roasted Root Vegetables are a healthy and delicious side dish. They are perfect for a simple dinner or a holiday feast. I don't particularly love fussy combinations or complicated recipes when making vegetables.

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