Oven roasted root vegetable soup

Bellhorse
Bellhorse @barbara2017

I was inspired to make this soup by the #cookeverypart challenge and reducing food waste. I had vegetables that were still edible but past their best to eat raw or steamed.
Roasting root vegetables slowly deepens the flavour ( and is a no fuss way to make soup).
I could not quite use every part - there were some woody tops - but these went into my compost bin for the veg garden.

Oven roasted root vegetable soup

I was inspired to make this soup by the #cookeverypart challenge and reducing food waste. I had vegetables that were still edible but past their best to eat raw or steamed.
Roasting root vegetables slowly deepens the flavour ( and is a no fuss way to make soup).
I could not quite use every part - there were some woody tops - but these went into my compost bin for the veg garden.

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Ingredients

3 hours (but only 10 minutes prep)
4-6 servings
  1. 200 gwashed carrots
  2. 200 gwashed leek
  3. 200 gswede or sweet potato
  4. 2-3celery stalks
  5. 2beetroot(optional)
  6. Small piece ginger (optional)
  7. 1red chilli (optional)
  8. 3bay leaves
  9. 1.5 litresvegetable stock
  10. to tasteSalt and pepper

Cooking Instructions

3 hours (but only 10 minutes prep)
  1. 1

    Heat oven to 140 degrees centigrade (Gas Mark 1). Wash and chop all ingredients and place in a large ovenproof container.

  2. 2

    Add bay leaves and pour over 1.5 litres of vegetable stock (I used 1.5 stock cubes). Cover and put in the oven for 3 hours. If you don’t have a casserole dish with a lid just cover with foil.

  3. 3

    After 3 hours remove from the oven and cool.

  4. 4

    Remove bay leaves and liquidise in batches. Reheat gently in a saucepan when you are ready to eat. I usually add a spoonful of yoghurt and chopped chives.

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Bellhorse
Bellhorse @barbara2017
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