ROASTED ROOT VEGETABLE SOUP
This Roasted Root Vegetable Soup is easy to make and the perfect cozy meal for winter!
Provided by She Likes Food
Categories Soup
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Pre-heat oven to 450 degrees Fahrenheit. Divide the root vegetables evenly on two large baking sheets. Drizzle each with 1 1/2 teaspoons olive oil and season each with 1/2 teaspon salt and 1/4 teaspoon pepper. Place both baking sheets in the oven and roast for about 30 minutes minutes flipping once rotating trays halfway through.
- Heat a large pot over medium heat and add in 1 teaspoon olive oil, yellow onion, garlic, thyme, rosemary, bay leaves, and 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for about five minutes. Next, add the roasted root vegetables and stir. Then, add the vegetable stock. Bring to a boil, reduce to a simmer and simmer for ten minutes.
- Turn off the heat and let soup cool. Then, using an immersion blender blend the soup to desired consistency. You can also blend the soup in batches in a blender or food processor. Add the soup back to the pot and heat when ready to serve.
Nutrition Facts : ServingSize 1 bowl, Calories 132 calories, Sugar 12.3 g, Sodium 849 mg, Fat 0.4 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 31.1 g, Fiber 5.8 g, Protein 2.6 g, Cholesterol 0 mg
ROASTED ROOT VEGETABLE SOUP
Root vegetables are drizzled with olive oil then roasted until sweet and caramelized in this simple but satisfying winter vegetable soup recipe.
Provided by Liz DellaCroce
Categories Soup
Time 1h
Number Of Ingredients 14
Steps:
- Pre-heat oven to 425 and line a baking sheet with foil.
- Place the first 10 ingredients in a large bowl (butternut squash through cayenne) and toss until evenly coated in oil and spices. Scatter into a single layer and roast until vegetables are caramelized and tender, about 30-35 minutes.
- Remove vegetables from the oven and place in a high speed blender or food processor. Add honey and pulse until smooth.
- Pour mixture into a large soup pot and stir in the chicken broth and plain yogurt. Heat over medium high heat until warmed through. Check for seasoning and adjust accordingly before serving.
- Optional: Lightly roast the reserved butternut squash seeds in olive oil, salt and pepper for 5-6 minutes while vegetables are roasting to garnish soup before serving.
Nutrition Facts : ServingSize 8 ounces, Calories 160 kcal, Carbohydrate 27.8 g, Protein 3.7 g, Fat 4.8 g, SaturatedFat 1.2 g, TransFat 3.6 g, Cholesterol 4 mg, Sodium 606 mg, Fiber 4.5 g, Sugar 11.4 g, UnsaturatedFat 3.6 g
ROASTED ROOT VEGETABLE SOUP WITH GRILLED CHEESE CROUTONS
Provided by Rachael Ray : Food Network
Time 2h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- In a roasting pan, coat the potatoes, carrots, parsnips, and celery root in just enough extra-virgin olive oil to coat, then season with salt, pepper and nutmeg. Roast the vegetables until tender and caramelized at edges, about 40 to 45 minutes.
- Puree the vegetables in batches with the stock and transfer to a soup pot. Season the soup with honey and hot sauce, to taste. Cool and store for make-ahead meal.
- To reheat: Reheat over medium heat.
- For the cheese sandwiches: Preheat the oven. On the night you want to serve the soup, arrange a cooling rack over a baking sheet and assemble 2 cheese sandwiches using 2 bread slices and 2 slices cheese per sandwich. Cube each sandwich into 9 mini-sandwiches and separate in a baking sheet providing space between each mini-sandwich. Coat the sides and tops of each sandwich with cooking spray. Bake in the hot oven until golden and cheese melts. Float a few sandwich-croutons in each bowl of the soup bowls.
ROASTED ROOT VEGETABLE SOUP (PRET-A-MANGER)
This is a fantastic winter soup, as pret say it's"been described as a vegetarian roast dinner in a bowl." As with most recipes use this as a guide and throw in any root veg you have lying around, the potatoes thicken it so make sure you keep those. If you use a sprig of fresh rosemary discard it before blitzing with the blender. With a lots of soups I like some fresy crusty bread, but with this one there is no real need, as it's nice and filling. Thanks to Pret for the recipe Will serve 4 as a starter, 2-3 as a main meal
Provided by Masterful Matt
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oven to gas mark 7/220ºC/425ºF.
- Place the parsnip, celeriac, swede and half the chopped carrot on a roasting tray and mix it with the olive oil.
- Roast for about 15-20 minutes until brown.
- In a large saucepan, gently fry the onion, celery and the rest of the carrots in the butter until soft (around 10 minutes).
- Add the vegetable stock, potato, bay leaves, sage and rosemary and simmer for 20 minutes until the potatoes are soft.
- Remove the bay leaves and blend until smooth.
- Stir in the roasted root vegetables and season with the salt and pepper.
- Serve and enjoy.
Nutrition Facts : Calories 358.2, Fat 13.2, SaturatedFat 4.7, Cholesterol 15.3, Sodium 170.6, Carbohydrate 56.3, Fiber 10.1, Sugar 11.8, Protein 6.7
CHUNKY VEGETABLE SOUP (WITH ROASTED ROOT VEGGIES)
This chunky vegetable soup combines lots of roasted root vegetables and hearty beans. It's a super super satisfying meal that tastes so delicous. The next time you're craving a little comfort, give this hearty soup a try. It's a winner every time!
Provided by Dawn | Girl Heart Food
Categories Lunch Main Course Soup
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Place root veggies into a large bowl and add cloves of garlic, 3 tablespoons of olive oil, rosemary, thyme, 3/4 teaspoon each of salt and black pepper. Toss to combine.
- Grab a large sheet pan sheet (or use two smaller ones) and spread 1/2 tablespoon of olive oil over to lightly grease. Spread veggies and garlic out onto the sheet pan and roast for 30 minutes or until tender, stirring halfway through cooking. Once veggies and garlic are cooked, carefully remove from the oven and set aside.
- Then heat remaining 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add diced onion and cook, stirring often, for 5 minutes or until tender.
- Once the roasted garlic cloves are cool enough to handle, peel off skins and mash/chop the cloves.
- Add roasted veggies to pot with onion, along with roasted garlic, beans, vegetable broth (I like to add 4.5 cups of broth. Use another 1/2 cup if you want a looser or thinner consistency) and remaining 1/4 teaspoon each of salt and black pepper. Stir to combine.
- Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer (we are just heating up the broth and beans at this point). Cook for 8 to 10 minutes.
- Optional: Remove about 1 cup of soup from the pot, place into a heat-safe container and carefully blend with an immersion blender. Stir back into pot of soup. Note: If you don't have an immersion blender, just mash some with a potato masher.
- To serve, divide the soup into bowls and garnish (if desired) with your favourite soup toppings. Enjoy! Yields about 4 to 5 servings.
ROASTED ROOT VEGETABLE SOUP
Roasting the vegetables beforehand gives this soup such a delicious flavour. This takes very little work to make, and is lovely served with fresh bread.
Provided by Kitzy
Categories Onions
Time 1h25m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/400F/gas mark 6.
- Prepare the vegetables as above and put them in a roasting tin. Add the rosemary and sprinkle dried herbs over.
- Roast for 50 minutes until tender. Turn them occasionally to ensure even cooking. Remove from the oven and put in a saucepan with the stock.
- Bring to the boil, reduce the heat, and simmer for 10 minutes. Pour the soup into a blender and process to desired consistency.
- Return to the saucepan and heat through.
- Serve hot.
Nutrition Facts : Calories 113.4, Fat 0.4, SaturatedFat 0.1, Sodium 33.1, Carbohydrate 28.1, Fiber 5.2, Sugar 8, Protein 2.7
ROASTED ROOTS & SAGE SOUP
Take comfort on cold days with a warming bowl of soup. Ours is full of veg, making it tasty, healthy and low in calories and fat
Provided by Anna Glover
Categories Dinner, Lunch, Soup, Starter
Time 1h
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Toss the root vegetables and garlic with 1 tbsp oil and season. Tip onto a baking tray and roast for 30 mins until tender. Toss with the maple syrup and the chopped sage, then roast for another 10 mins until golden and glazed. Brush the whole sage leaves with ½ tsp oil and add to the baking tray in the last 3-4 mins to crisp up, then remove and set aside.
- Scrape the vegetables into a pan, squeeze the garlic out of the skins, discarding the papery shells, and add with the stock, then blend with a stick blender until very smooth and creamy. Bring to a simmer and season with salt, pepper and nutmeg.
- Divide between bowls. Serve with a swirl of yogurt and the crispy sage leaves.
Nutrition Facts : Calories 221 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 18 grams sugar, Fiber 10 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
ROOT VEGETABLE SOUP
Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.
Provided by Melissa Clark
Categories easy, soups and stews
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
- Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
- To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 581 milligrams, Sugar 1 gram, TransFat 0 grams
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- Transfer the vegetables to a large roasting sheet lined with parchment paper, add the bay leaf and roast for 30 minutes turning over halfway.
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