Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, roasted vegetable soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
This healthy roasted vegetable soup can be made super quickly if you use a bag of frozen roast veg from a supermarket. Roasted Root Vegetable Soup with butternut squash, sweet potatoes, parsnips & carrots! This Roasted Root Vegetable Soup is an absolutely wonderful way to usher in the fall!
Roasted Vegetable Soup is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Roasted Vegetable Soup is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. 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:
- Take 1 pound tiny baby carrots
- Prepare 4 cups chopped celery or sub with fennel
- Take 2 cups whole kernel corn
- Make ready 1 large turnip root
- Take 2 medium sized Yukon gold potatoes
- Take 1 pound Enokitake or Enoki mushrooms
- Prepare 1/2 large onion
- Make ready 1 quart vegetable juice drink like V-8
- Take As needed salt
- Make ready As needed extra virgin olive oil
- Take To taste ground black pepper
Variations, tips and what you will need: Add rotisserie chicken and/or wild rice if desired! 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. Roasted vegetables have a sweet, smoky flavor.
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.
Serve this soup with slices of good-quality crusty bread, or with toasted cheese sandwiches. This mixed vegetable soup is about to be your new go-to soup recipe. This creamy roasted root vegetable soup recipe is more of a rough guideline than a specific recipe you have to follow to a T. Ideal for any root vegetables you may have on hand. 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!
So that is going to wrap it up for this special food roasted vegetable soup recipe. Thank you very 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 in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
