Roasted Vegetable Soup
Roasted Vegetable Soup

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, roasted vegetable soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. 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 popular of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Roasted Vegetable Soup is something that I’ve loved my whole life.

To get started with this particular 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 that.

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

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. Cheesy Roasted vegetable soup - Oven cooking the veg until slightly charred adds lots of extra flavour to this comforting soup. Watch How to Make it Here.

Instructions 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.

It's fast to prepare and is a great way to use up any vegetables left in your fridge. 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! This mixed vegetable soup is about to be your new go-to soup recipe. Roast Beef & Vegetable SoupSavoring Today. San Marzano tomatoes, roasted potatoes, garlic Variations of Peanut Soup (Sopa De Mani)mediterranean latin loveaffair. red pepper, french fries.

So that is going to wrap this up for this special food roasted vegetable soup recipe. Thank you very much for reading. I’m sure that you can make this at home. There is 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. Thank you for reading. Go on get cooking!