Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, easy vegan roast root vegetable soup 🥕🥔🧅🍠. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Easy Vegan Roast Root Vegetable soup 🥕🥔🧅🍠. If you like this recipe you may also like red vegetable soup as well as chunky leek and potato soup. Easy Vegan Roast Root Vegetable soup 🥕🥔🧅🍠. With its bounty of farm market fresh root vegetables, this delicious vegan soup is a great choice for an easy autumn weekend meal.
Easy Vegan Roast Root Vegetable soup 🥕🥔🧅🍠 is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Easy Vegan Roast Root Vegetable soup 🥕🥔🧅🍠 is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook easy vegan roast root vegetable soup 🥕🥔🧅🍠 using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Easy Vegan Roast Root Vegetable soup 🥕🥔🧅🍠:
- Get 3 x carrot
- Make ready 3 x parsnip
- Prepare 3 x potato
- Get 1 x sweet potato
- Take 1 x squash
- Get 2 x onion
- Make ready 2 x clove of garlic
- Take Olive oil
- Make ready Salt
- Prepare Pepper
Heat the oil in a large pot and sautée the garlic, celery, and onion over medium-high heat until golden brown, stirring occasionally. Turn them occasionally to ensure even cooking. Remove from the oven and put in a saucepan with the stock. Pour the soup into a blender and process to desired consistency.
Steps to make Easy Vegan Roast Root Vegetable soup 🥕🥔🧅🍠:
- Cube the root vegetables, mix with olive oil, salt and pepper.
- Roast the vegetables in the oven at 220 degrees for 30 minutes
- Dice the onions and fry with the garlic in a deep pan until translucent. Add the roasted vegetables and 2.5 pints of water. Season with lots of salt and black pepper. Simmer for 10 minutes.
- Hand blend the soup. Simmer on a low heat for 15 minutes and serve with bread.
Remove from the oven and put in a saucepan with the stock. Pour the soup into a blender and process to desired consistency. Return to the saucepan and heat through. Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion.
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