Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, roasted root vegetable soup. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Roasted Root Vegetable Soup is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Roasted Root Vegetable Soup is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook roasted root vegetable soup using 18 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Root Vegetable Soup:
- Make ready 3 to 4 tbsp extra virgin olive oil
- Make ready 1 small butternut squash, seeded & cubed
- Prepare 2 large sweet carrots, peeled & cut in cubes
- Get 2 large parsnip, peeled & cut in chunks
- Take 1 small turnip, peeled & cut in chunks
- Take 1 large cooking onion, peeled & cut into rings
- Take 1 head garlic, top cut off, loose skins removed
- Take 1 medium rutabaga, peeled and cut in chunks
- Prepare 4 small red potatoes, scrubbed & cut in chunks
- Get 1 large sweet potato, peeled & cut in chunks
- Get 1 sea salt & freshly ground black pepper
- Get 1 bay leaves
- Prepare 1 parchment paper
- Prepare 8 cup low-sodium chicken or vegetable stock
- Get 1 several fresh basil leaves
- Prepare 1 cup freshly chopped cilantro
- Make ready 1 tsp crumbled dried thyme
- Get 1 tsp rosemary, fresh if possible
Steps to make Roasted Root Vegetable Soup:
- Preheat oven to 325°F.
- Pour 2 tbsp extra virgin olive oil in bottom of a roasting pan.
- Place all vegetables in the roasting pan and coat with a light misting of olive oil. Sprinkle with salt and pepper.
- Toss bay leaves on top. Cover with a layer of parchment for the first 30 minutes of roasting. Then remove parchment and let roast for another 30 minutes. Mix occasionally for even roasting.
- Remove from oven and dispose of all blak bits and bay leaves. Squeeze garlic out of its skins.
- Puree in batches. Use the stock to help the process along; adding a cup of stock will make the bending easier.
- Place all pureed vegetables in large soup pan or Dutch oven and set over low heat on the stove.
- Add remaining stock (if any), basil, cilantro, thyme and rosemary.
- Bring soup to gentle simmer and adjust seasonings, If you find the soup too thick, simply add more stock and reheat.
- Serve in heated bowls with a sprig of rosemary or chives on each bowl for garnish.
So that’s going to wrap this up for this exceptional food roasted root vegetable soup recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
