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Before you jump to Oven Roasted Root Vegetable Soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Dollars.
It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. That has fully changed now, since we all appear to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. Unless everyone begins to start living more green we won’t be able to fix the problems of the environment. This needs to happen soon and living in approaches more friendly to the environment should become a mission for every individual family. The cooking area is a good starting point saving energy by going more green.
A lot of electricity is definitely consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. You can easily save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. Another way to save electricity is to keep the condenser clean, because the motor won’t have to run as often.
From the above it ought to be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living just isn’t that hard. A lot of it really is merely making use of common sense.
We hope you got benefit from reading it, now let’s go back to oven roasted root vegetable soup recipe. To cook oven roasted root vegetable soup you need 10 ingredients and 4 steps. Here is how you do it.
The ingredients needed to prepare Oven Roasted Root Vegetable Soup:
- Take 200 g carrots
- Provide 200 g leek
- Get 200 g swede or sweet potato
- You need 2-3 celery stalks
- Provide 2 beetroot (optional)
- You need Small piece ginger (optional)
- You need 1 red chilli (optional)
- Provide 3 bay leaves
- Take 1.5 litres vegetable stock
- Prepare to taste Salt and pepper
Instructions to make Oven Roasted Root Vegetable Soup:
- Heat oven to 140 degrees centigrade (240 fahrenheit). Wash and chop all ingredients and place in a large ovenproof container.
- 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.
- After 3 hours remove from the oven and cool.
- 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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