Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, roasted vegetable soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Add the zucchini, yellow squash, onion and bell peppers to a large mixing bowl and toss with the olive oil, oregano, thyme, salt, pepper and garlic until coated. Add broth, beans, peas, vinegar, seasonings and roasted vegetables. Roasted vegetables have a sweet, smoky flavor.
Roasted Vegetable Soup is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Roasted Vegetable Soup is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have roasted vegetable soup using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Vegetable Soup:
- Take 1 pound tiny baby carrots
- Make ready 4 cups chopped celery or sub with fennel
- Get 2 cups whole kernel corn
- Make ready 1 large turnip root
- Get 2 medium sized Yukon gold potatoes
- Get 1 pound Enokitake or Enoki mushrooms
- Get 1/2 large onion
- Prepare 1 quart vegetable juice drink like V-8
- Prepare As needed salt
- Make ready As needed extra virgin olive oil
- Prepare To taste ground black pepper
Filled with carrots, tomato, zucchini, and more, this soup is the perfect comforting yet nutritious lunch or dinner for cold rainy days. And the best part is that it's easy to prepare! It's suitable for vegan, paleo and dairy free diets. Place the vegetables and garlic in a roasting tin.
Instructions to make Roasted Vegetable Soup:
- Preheat oven 400°Fahrenheit I used convection setting. Chop the turnip. And potatoes.
- 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.
- 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.
- When trimmed add to the soup with the vegetable drink
- Slow simmer covered for 40 minutes.
Mix the oil with the herbs and seasoning, and the lemon juice if using. The aroma of the roasted veggies will evoke memories of old-fashioned meals, comfort food at its finest! This delicious, vegetable-filled broth can be served by itself or used as a base for other soups. This recipe oven-roasts the vegetables before adding to the soup liquid, enhancing their flavor. It's filling, healthy, family-friendly, and can be made from scratch in less than one hour!
So that is going to wrap this up with this special food roasted vegetable soup recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
