Roasted Vegetable (Use it Up) Soup

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, roasted vegetable (use it up) soup. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Roasted Vegetable (Use it Up) Soup is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Roasted Vegetable (Use it Up) Soup is something that I have loved my whole life.

Low Prices on Vegetable Soup Cup. Free UK Delivery on Eligible Orders Looking For Recipes For Soup? We Have Almost Everything on eBay. Place the vegetables and garlic in a roasting tin.

To begin with this particular recipe, we have to prepare a few components. You can cook roasted vegetable (use it up) soup using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Vegetable (Use it Up) Soup:
  1. Prepare 1 drizzle of olive oil
  2. Get 1 medium courgettes, sliced thickly
  3. Get 2 carrots Carrots, roughly chopped
  4. Take 2 Parsnips, roughly chopped
  5. Prepare 1 Onion, cut into wedges
  6. Take 2 Garlic cloves, peeled and whole
  7. Take 1 dozen or so cherry tomatoes
  8. Prepare Salt to taste
  9. Get Cracked black pepper to taste
  10. Make ready Grated parmesan or mozzarella
  11. Get 1⁄2 squash, peeled and roughly chopped
  12. Make ready 1 cup or more/less of water

Roast chunks of sweet potato, red and yellow bell peppers, carrot, red onion and garlic (skin on) in the oven with a little olive oil, salt, pepper, paprika and cumin. Add the roasted vegetables to a large pan (reserve a few bits to top the soup) and squeeze the garlic out of their skins to add in there too. Instructions Roughly chop the roasted vegetables. Put the vegetables and stock in a saucepan and bring to the boil.

Steps to make Roasted Vegetable (Use it Up) Soup:
  1. Preheat oven to 200c.
  2. Add the root vegetables (squash, carrots and parsnips) to a roasting tray and coat in the olive oil and season with salt and pepper. Roast for about 15 minutes or until the vegetables are almost baked through.
  3. Coat the remaining vegetables in oil and season then toss into the roasting tin. Bake for another 10 minutes.
  4. Transfer the contents to a saucepan, add the water and boil for 5-10 minutes or until all the vegetables are fully cooked through.
  5. Blend with a hand blender until smooth. Add a little drizzle of olive oil.
  6. Ladle into a bowl and sprinkle with cheese.

Instructions Roughly chop the roasted vegetables. Put the vegetables and stock in a saucepan and bring to the boil. Finely slice the leek and red onion. Add the roasted vegetables and water. Place the roasted veggies in a large stock pot or dutch oven over high heat.

So that’s going to wrap it up with this exceptional food roasted vegetable (use it up) soup recipe. Thanks so 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. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!