Oven roasted root vegetable soup

Name: Oven roasted root vegetable soup
Total time: 11400 s
Yield: 4-6 servings
Cuisine: British
Ingredients: 200 g washed carrots; 200 g washed leek; 200 g swede or sweet potato; 2-3 celery stalks; 2 beetroot(optional); Small piece ginger (optional); 1 red chilli (optional); 3 bay leaves; 1.5 litres vegetable stock; to taste Salt and pepper

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.

Bellhorse @barbara2017

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Ingredients

3 hours (but only 10 minutes prep)

4-6 servings

200 gwashed carrots
200 gwashed leek
200 gswede or sweet potato
2-3celery stalks
2beetroot(optional)
Small piece ginger (optional)
1red chilli (optional)
3bay leaves
1.5 litresvegetable stock
to tasteSalt and pepper

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Steps

3 hours (but only 10 minutes prep)

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.