Roasted Vegetable Soup
Roasted Vegetable Soup

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, roasted vegetable soup. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

This healthy roasted vegetable soup can be made super quickly if you use a bag of frozen roast veg from a supermarket. 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. Roasted Root Vegetable Soup with butternut squash, sweet potatoes, parsnips & carrots!

Roasted Vegetable Soup is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Roasted Vegetable Soup is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have roasted vegetable soup using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Roasted Vegetable Soup:
  1. Take tiny baby carrots
  2. Make ready chopped celery or sub with fennel
  3. Make ready whole kernel corn
  4. Take large turnip root
  5. Take medium sized Yukon gold potatoes
  6. Prepare Enokitake or Enoki mushrooms
  7. Prepare large onion
  8. Get vegetable juice drink like V-8
  9. Get salt
  10. Get extra virgin olive oil
  11. Get ground black pepper

Roasting the vegetables caramelizes them with sweet savoriness, and makes the soup extra special! This Roasted Vegetable soup is just what you need on those cold days and nights. 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.

Steps to make Roasted Vegetable Soup:
  1. Preheat oven 400°Fahrenheit I used convection setting. Chop the turnip. And potatoes.
  2. 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.
  3. 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.
  4. When trimmed add to the soup with the vegetable drink
  5. Slow simmer covered for 40 minutes.

This roasted root vegetable soup is perfect for the winter! Root vegetables are vegetables that are actually the "root" off the plant, which means that they grow underground rather than on top of the soil. 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! Roasted roots are perfect for making soup- we used parsnips, butternut squash and carrots, flavoured with ras el hanout spice mix.

So that’s going to wrap it up for this special food roasted vegetable soup recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!