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The ingredients needed to cook Oven Roasted Root Vegetable Soup:
- Use 200 g carrots
- Provide 200 g leek
- Prepare 200 g swede or sweet potato
- Provide 2-3 celery stalks
- Get 2 beetroot (optional)
- Take Small piece ginger (optional)
- Use 1 red chilli (optional)
- Provide 3 bay leaves
- Get 1.5 litres vegetable stock
- Provide 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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