Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, roasted vegetable soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Roasted Root Vegetable Soup with butternut squash, sweet potatoes, parsnips & carrots! You can roast vegetables with the intention of making this soup or you can use whatever roast vegetables you have leftover to make this soup a part of your next-day meal plan. This roasted root vegetable soup is perfect for the winter!
Roasted Vegetable Soup is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Roasted Vegetable Soup is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook roasted vegetable soup using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Vegetable Soup:
- Prepare 1 pound tiny baby carrots
- Prepare 4 cups chopped celery or sub with fennel
- Prepare 2 cups whole kernel corn
- Take 1 large turnip root
- Take 2 medium sized Yukon gold potatoes
- Prepare 1 pound Enokitake or Enoki mushrooms
- Take 1/2 large onion
- Make ready 1 quart vegetable juice drink like V-8
- Get As needed salt
- Prepare As needed extra virgin olive oil
- Make ready To taste ground black pepper
How to Make Roasted Vegetable Soup! This hearty soup is chock full of fall flavors, and for a When all the vegetables are done roasting, separate into thirds. Learn how to make Roasted Vegetable Soup. Plus, this roasted vegetable soup will make the perfect addition to your Sunday batch-cooking menu to keep you warm and satisfied for days to come!
Instructions to make Roasted Vegetable Soup:
- Preheat oven 400°Fahrenheit I used convection setting. Chop the turnip. And potatoes.
- Chop the celery leaves and all. Add the corn with the rest of the vegetables to a bowl. Coat everything with the olive oil. Spread on a baking sheet with parchment paper and season with salt. Put into the oven for 40 minutes.
- Take out of the oven let rest 10 minutes. Carefully pick up the sides of the parchment paper and pour into a pot. No trim the mushrooms. Mainly the root end.
- When trimmed add to the soup with the vegetable drink
- Slow simmer covered for 40 minutes.
This mixed vegetable soup is about to be your new go-to soup recipe. Roasted roots are perfect for making soup- we used parsnips, butternut squash and carrots, flavoured with ras el hanout spice mix. Liquidize the soup in batches and reheat. Check seasoning and serve in big bowls with a swirl of greek yogurt on top. This creamy roasted root vegetable soup recipe is more of a rough guideline than a specific recipe you have to follow to a T.
So that is going to wrap it up for this exceptional food roasted vegetable soup recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
