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Before you jump to Oven Roasted Root Vegetable Soup recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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We hope you got insight from reading it, now let’s go back to oven roasted root vegetable soup recipe. To cook oven roasted root vegetable soup you only need 10 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Oven Roasted Root Vegetable Soup:
- Get 200 g carrots
- Prepare 200 g leek
- Get 200 g swede or sweet potato
- You need 2-3 celery stalks
- Provide 2 beetroot (optional)
- Take Small piece ginger (optional)
- Use 1 red chilli (optional)
- Provide 3 bay leaves
- You need 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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