Wed. Dec 8th, 2021

Roasted Root Vegetable Soup.

You can cook Roasted Root Vegetable Soup using 18 ingredients and 10 steps. Here is how you cook it.

Ingredients of Roasted Root Vegetable Soup

  1. It’s 3 of to 4 tbsp extra virgin olive oil.
  2. You need 1 small of butternut squash, seeded & cubed.
  3. It’s 2 large of sweet carrots, peeled & cut in cubes.
  4. You need 2 large of parsnip, peeled & cut in chunks.
  5. Prepare 1 small of turnip, peeled & cut in chunks.
  6. It’s 1 large of cooking onion, peeled & cut into rings.
  7. Prepare 1 head of garlic, top cut off, loose skins removed.
  8. It’s 1 medium of rutabaga, peeled and cut in chunks.
  9. Prepare 4 small of red potatoes, scrubbed & cut in chunks.
  10. It’s 1 large of sweet potato, peeled & cut in chunks.
  11. It’s 1 of sea salt & freshly ground black pepper.
  12. It’s 1 of bay leaves.
  13. It’s 1 of parchment paper.
  14. It’s 8 cup of low-sodium chicken or vegetable stock.
  15. It’s 1 of several fresh basil leaves.
  16. Prepare 1 cup of freshly chopped cilantro.
  17. It’s 1 tsp of crumbled dried thyme.
  18. You need 1 tsp of rosemary, fresh if possible.

Roasted Root Vegetable Soup step by step

  1. Preheat oven to 325°F..
  2. Pour 2 tbsp extra virgin olive oil in bottom of a roasting pan..
  3. Place all vegetables in the roasting pan and coat with a light misting of olive oil. Sprinkle with salt and pepper..
  4. 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..
  5. Remove from oven and dispose of all blak bits and bay leaves. Squeeze garlic out of its skins..
  6. Puree in batches. Use the stock to help the process along; adding a cup of stock will make the bending easier..
  7. Place all pureed vegetables in large soup pan or Dutch oven and set over low heat on the stove..
  8. Add remaining stock (if any), basil, cilantro, thyme and rosemary..
  9. Bring soup to gentle simmer and adjust seasonings, If you find the soup too thick, simply add more stock and reheat..
  10. Serve in heated bowls with a sprig of rosemary or chives on each bowl for garnish..

By Graham Bert

I Love to Cooking and I am the chef of Champion Restaurant...

Notify of
Inline Feedbacks
View all comments