Roasted Vegetable Soup Recipe
Preheat oven to 200c180c FAN400f or gas mark 6.
Roasted vegetable soup recipe. Preheat the oven to 400F. Place in a large bowl and toss with the oil and vinegar. Toss the cut vegetables with the olive oil salt and a healthy dose of pepper.
Put in a bowl along with the peeled garlic season lightly. Roast in the oven for approximately 45 minutes vegetables. This Easy Healthy Roasted Vegetable Soup could not be easier to make simply roast the vegetables on two sheet pans with a touch of olive oil salt and pepper until theyre nice and caramelized this is where that delicious roasted.
Peel and chop the vegetables into similar size pieces. Peel the potatoes turnips carrots onion and parsnips. Heat chicken stock in a large saucepan over medium heat.
Line a baking sheet with parchment paper. How to Make this Creamy Roasted Vegetable Soup. I use two one for the firm fleshed veggies and one for the softer veggies.
Itll be bitter when blended into the soup. Add the onion and saute stirring occasionally until translucent about 5 minutes. Sprinkle with a pinch of salt and black pepper.
Cut the leeks into quarter-inch slices and add them to the pot. Place 4 cups vegetable mixture in the bowl of a food processor. Add the peppercorns bay leaf thyme parsley and dried mushrooms.