Roasted Vegetable (Use it Up) Soup

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, roasted vegetable (use it up) soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Roasted Vegetable (Use it Up) Soup is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Roasted Vegetable (Use it Up) Soup is something which I’ve loved my whole life.

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

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

Instructions 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.

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