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.
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.
Cooking Instructions
- 1
Heat oven to 140 degrees centigrade (Gas Mark 1). Wash and chop all ingredients and place in a large ovenproof container.
- 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
After 3 hours remove from the oven and cool.
- 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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