My oven roasted veg soup

Name: My oven roasted veg soup
Total time: 5400 s
Yield: 8 servings
Cuisine: British
Ingredients: 4 carrots; 3 small parsnips; 3 onions; 2 large flat mushrooms; 6 medium potatoes; 2 courgettes; 3 tomatoes; Handful baby plum tomatoes; 2 tbsp mixed herb; 1 tbsp garlic powder; 1 tbsp paprika; Salt and pepper to taste; Oil for roasting; 2 pints water; 1/4 cup milk; 1 tbsp tomato puree; 2 tsp Worcestershire sauce; 2 tbsp cornflour with tbsp water mixed

mandy @mandyoh20

So easy chop all the veg roast until tender then add stock and blend that's it #fridgeraider #veggies

mandy @mandyoh20

So easy chop all the veg roast until tender then add stock and blend that's it #fridgeraider #veggies

Saved

Ingredients

1 hr 30 min

8 servings

4carrots
3small parsnips
3onions
2large flat mushrooms
6medium potatoes
2courgettes
3tomatoes
Handfulbaby plum tomatoes
2 tbspmixed herb
1 tbspgarlic powder
1 tbsppaprika
Salt and pepper to taste
Oil for roasting
2 pintswater
1/4 cupmilk
1 tbsptomato puree
2 tspWorcestershire sauce
2 tbspcornflour with tbsp water mixed

Saved

Steps

1 hr 30 min

1

Chop veg and season with herbs and oil, roast for 1 hr at 160°c
2

Cover with foil,turning veg halfway
3

Add roasted veg to a large pot cover with water simmer for 30 mins check seasoning
4

Blend until smooth,thicken with cornflour and water if needed......enjoy