Roasted Vegetable Soup
Roasted Vegetable Soup

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

Roasted Vegetable Soup is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Roasted Vegetable Soup is something which I have loved my entire 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. This veggie- and bean-packed soup will appease the heartiest of appetites.—Bean Education and Awareness Network, Scottsbluff, Nebraska.

To get started 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 can achieve that.

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

Roasted Root Vegetable Soup with butternut squash, sweet potatoes, parsnips & carrots! 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:
  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.

Serve this soup with slices of good-quality crusty bread, or with toasted cheese sandwiches. Roasted Root Vegetable Soup. © Beatriz Da Costa. The sweet and bitter flavors of the roasted vegetables here call for a creamy. 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.

So that is going to wrap it up with this special food roasted vegetable soup recipe. Thank you very much for your time. I am sure 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 on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!