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Before you jump to Oven Roasted Root Vegetable Soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Dollars.

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As you can see, there are many little items that you can do to save energy, and save money, in the kitchen alone. Efficient living is definitely something we can all accomplish, without difficulty. A lot of it really is basically utilizing common sense.

We hope you got insight from reading it, now let’s go back to oven roasted root vegetable soup recipe. To cook oven roasted root vegetable soup you only need 10 ingredients and 4 steps. Here is how you do that.

The ingredients needed to cook Oven Roasted Root Vegetable Soup:

1. You need 200 g carrots
2. Get 200 g leek
3. Take 200 g swede or sweet potato
4. Use 2-3 celery stalks
5. Provide 2 beetroot (optional)
6. Prepare Small piece ginger (optional)
7. Take 1 red chilli (optional)
8. Take 3 bay leaves
9. Provide 1.5 litres vegetable stock
10. Take to taste Salt and pepper

Instructions to make Oven Roasted Root Vegetable Soup:

1. Heat oven to 140 degrees centigrade (240 fahrenheit). Wash and chop all ingredients and place in a large ovenproof container.
2. 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.
3. After 3 hours remove from the oven and cool.
4. 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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