Steps to Make Roasted Vegetable Soup Ultimate

Steps to Make Roasted Vegetable Soup Ultimate

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Roasted Vegetable Soup

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We hope you got insight from reading it, now let's go back to roasted vegetable soup recipe. To cook roasted vegetable soup you need 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Roasted Vegetable Soup:

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

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..

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 Root Vegetable Soup. © Beatriz Da Costa. The sweet and bitter flavors of the roasted vegetables here call for a creamy. Roasted roots are perfect for making soup- we used parsnips, butternut squash and carrots, flavoured with ras el hanout spice mix.

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