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Before you jump to Aromatic Roasted Root Vegetable Soup recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
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We hope you got benefit from reading it, now let’s go back to aromatic roasted root vegetable soup recipe. To make aromatic roasted root vegetable soup you need 16 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Aromatic Roasted Root Vegetable Soup:
- Get 400 grams Kabocha squash
- Provide 1 Potato
- Provide 1 Carrot
- You need 1 Onion or Japanese leek
- Provide 2 clove Garlic
- Get 1 tbsp ●Olive oil
- Provide 1 ●Bay leaf
- Prepare 1/2 tsp ●Curry powder or garam masala
- Provide 1 pinch ●Your choice of spices such as paprika, chili, etc
- Take 1 ●Salt and pepper
- Provide 2 ○Vegetable stock bouillon (or chicken stock cube)
- Prepare 500 ml or more ○Water
- Use 2 tsp ○Mustard
- Get 50 ml ○White wine
- Take 1 Salt and pepper
- Prepare 1 Parsley for garnish
Instructions to make Aromatic Roasted Root Vegetable Soup:
- Chop up the vegetables, place on a baking pan, mix in some olive oil and sprinkle with the ● spice ingredients.
- Bake in the oven for 20-30 minutes at 180℃ until nicely browned (be careful not to burn them).
- While the vegetables are baking, combine the ○ stock ingredients in a pot and bring to a boil.
- Once the vegetables are roasted, pour a small amount of the soup stock over them in a blender and pureé.
- Transfer the pureéd vegetables to the pan from Step 3 with the stock and boil to desired thickness. If it's too thick, add water.
- Flavor with salt and pepper and your choice of seasonings.
- Transfer to a serving dish, garnish with parsley, and it's complete.
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