Roasted Vegetable Soup. You can roast vegetables with the intention of making this soup or you can use whatever roast vegetables you have leftover to make this soup a part of your next-day meal plan. This healthy roasted vegetable soup can be made super quickly if you use a bag of frozen roast veg from a supermarket. Roasted Root Vegetable Soup with butternut squash, sweet potatoes, parsnips & carrots!
You will need a blender, I love my BlendTec. Roasted vegetables, pureed and cooked with broth, kale, and a nice mix of Italian sausages make up this hearty soup. This soup brings out the rich flavors of kale and leaves out its typical bitterness. You can have Roasted Vegetable Soup using 11 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Roasted Vegetable Soup
- You need 1 pound of tiny baby carrots.
- Prepare 4 cups of chopped celery or sub with fennel.
- It's 2 cups of whole kernel corn.
- Prepare 1 of large turnip root.
- It's 2 of medium sized Yukon gold potatoes.
- It's 1 pound of Enokitake or Enoki mushrooms.
- Prepare 1/2 of large onion.
- You need 1 quart of vegetable juice drink like V-8.
- It's As needed of salt.
- You need As needed of extra virgin olive oil.
- You need To taste of ground black pepper.
This veggie- and bean-packed soup will appease the heartiest of appetites.—Bean Education and Awareness Network, Scottsbluff, Nebraska. This roasted root vegetable soup is perfect for the winter! Root vegetables are vegetables that are actually the "root" off the plant, which means that they grow underground rather than on top of the soil. Plus, this roasted vegetable soup will make the perfect addition to your Sunday batch-cooking menu to keep you warm and satisfied for days to come!
Roasted Vegetable Soup step by step
- 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..
Learn how to make Roasted Vegetable Soup. This mixed vegetable soup is about to be your new go-to soup recipe. The vegetables are spiced and roasted for a more intense flavour! This mixed vegetable soup is about to be your new go-to soup recipe. Roasted vegetables have a sweet, smoky flavor.