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Fast Guide to Cooking 5-Star Oven roasted root vegetable soup

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Oven roasted root vegetable soup

We hope you got insight from reading it, now let's go back to oven roasted root vegetable soup recipe. To make oven roasted root vegetable soup you need 10 ingredients and 4 steps. Here is how you achieve that.

To make an extraordinary Oven roasted root vegetable soup, here are the components required:

  1. Take 200 g of washed carrots.
  2. Prepare 200 g of washed leek.
  3. Get 200 g of swede or sweet potato.
  4. Take 2-3 of celery stalks.
  5. Use 2 of beetroot(optional).
  6. You need of Small piece ginger (optional).
  7. You need 1 of red chilli (optional).
  8. Take 3 of bay leaves.
  9. Prepare 1.5 litres of vegetable stock.
  10. Get to taste of Salt and pepper.

After preparing the components, now you are good to cook your 5-star Oven roasted root vegetable soup by following the procedures below:

  1. Heat oven to 140 degrees centigrade (Gas Mark 1). Wash and chop all ingredients and place in a large ovenproof container..
  2. Add bay leaves and pour over 1.5 litres of vegetable stock (I used 1.5 stock cubes). Cover and put in the oven for 3 hours. If you don’t have a casserole dish with a lid just cover with foil..
  3. After 3 hours remove from the oven and cool..
  4. Remove bay leaves and liquidise in batches. Reheat gently in a saucepan when you are ready to eat. I usually add a spoonful of yoghurt and chopped chives..

How to Make Root Vegetable Soup: This root vegetable soup is SO easy to make! Simply toss the vegetables in the oven drizzled with a little olive oil and your'e good to go! One helpful tip is to keep the vegetables separated on the pan. Divide the root vegetables evenly on two large baking sheets. All the vegetables will shrink while baking, so don't cut them too small.

Recipe : Oven roasted root vegetable soup

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Simple tips to make Oven roasted root vegetable soup

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