Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, roasted vegetable soup. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Roasted Vegetable Soup is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Roasted Vegetable Soup is something which I’ve loved my whole life. They’re fine and they look wonderful.
But you can bottle it, and that's exactly what we did. Introducing a soup with nothing to hide. We don't leave taste to the imagination.
To begin with this particular recipe, we must 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:
- Make ready 1 pound tiny baby carrots
- Take 4 cups chopped celery or sub with fennel
- Take 2 cups whole kernel corn
- Get 1 large turnip root
- Get 2 medium sized Yukon gold potatoes
- Get 1 pound Enokitake or Enoki mushrooms
- Prepare 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
- Take To taste ground black pepper
When completely done, roasted vegetables are very tender, browned and slightly shriveled. When roasting the vegetables, double the amount. The extra vegetables can be reheated for a side dish, served cold with a splash of vinaigrette dressing or warmed and tossed with hot rice for a vegetable pilaf. This creamy roasted vegetable soup has firey rich flavors and a smooth pureed texture.
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.
Filled with carrots, tomato, zucchini, and more, this soup is the perfect comforting yet nutritious lunch or dinner for cold rainy days. And the best part is that it's easy to prepare! It's suitable for vegan, paleo and dairy free diets. The aroma of the roasted veggies will evoke memories of old-fashioned meals, comfort food at its finest! This delicious, vegetable-filled broth can be served by itself or used as a base for other soups.
So that is going to wrap this up for this exceptional food roasted vegetable soup recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
