Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, roasted vegetable soup. It is one of my favorites. This time, I’m gonna make it a bit unique. 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 popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Roasted Vegetable Soup is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook roasted vegetable soup using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Roasted Vegetable Soup:
- Get 1 pound tiny baby carrots
- Take 4 cups chopped celery or sub with fennel
- Get 2 cups whole kernel corn
- Make ready 1 large turnip root
- Get 2 medium sized Yukon gold potatoes
- Prepare 1 pound Enokitake or Enoki mushrooms
- Make ready 1/2 large onion
- Get 1 quart vegetable juice drink like V-8
- Get As needed salt
- Make ready As needed extra virgin olive oil
- Take 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!
Steps 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 this up with this exceptional food roasted vegetable soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
