Hello everybody, hope you’re having an amazing 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 tasty. This will be really delicious.
Roasted Vegetable Soup is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Roasted Vegetable Soup is something which I’ve loved my whole life.
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!
To get started with this particular recipe, we have to prepare a few ingredients. You can cook roasted vegetable soup using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Vegetable Soup:
- Make ready 1 pound tiny baby carrots
- Make ready 4 cups chopped celery or sub with fennel
- Get 2 cups whole kernel corn
- Get 1 large turnip root
- Make ready 2 medium sized Yukon gold potatoes
- Prepare 1 pound Enokitake or Enoki mushrooms
- Get 1/2 large onion
- Get 1 quart vegetable juice drink like V-8
- Make ready As needed salt
- Get As needed extra virgin olive oil
- Prepare To taste ground black pepper
The Organic Kitchen. balsamic vinegar, carrots, butternut squash, olive oil. 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. 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.
On each of I Cook You Serve's Fill Your Fridge evening meals menu, we have homemade soup. This weeks soup was roasted vegetables. Watch How to Make it Here. It's fast to prepare and is a great way to use up any vegetables left in your fridge. Learn how to make Roasted Vegetable Soup.
So that’s going to wrap it up for this exceptional food roasted vegetable soup recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
