Simple Way to Make Speedy Roasted Vegetables Soup

Roasted Vegetables Soup Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld. Place eggplant, zucchini, peppers, mushrooms, potatoes and leek on pans; generously coat with cooking spray.

Here is the best “Roasted Vegetables Soup” recipe we have found so far. This will be smell and look delicious.

Ingredients of Roasted Vegetables Soup

1. It’s 1 of Red Bell Pepper.
2. You need 1 of Yellow Bell Pepper.
3. It’s 1 of Capsicum.
4. It’s 3 of medium sized Tomatoes.
5. Prepare 1 tbsp of Olive Oil.
6. Prepare 2 Cups of Whey (left over from home-made cottage cheese).
7. It’s of Oregano.
8. Make ready of Basil.
9. You need of Salt.
10. Make ready 1 Cup of Sweet corn (optional).

Drizzle the olive oil over top and sprinkle with salt and pepper.Serve this soup with slices of good-quality crusty bread, or with toasted cheese sandwiches.Roasted vegetable soup is the easiest soup to make.Just heat roasted vegetables and broth, mash, and season.

Roasted Vegetables Soup step by step

1. Chop chunks of vegetables of about 1 inch size & keep it in a mixing bowl. Add 1 tbsp Olive oil, salt to taste, 1 tsp oregano & 1 tsp basil. Mix it well & spread it on bake tray..
2. Preheat Oven at 200 deg for 15 mins. Now, set bake tray in oven at 200 deg for 25 mins..
3. Once vegetables are grilled, let it cool. Grind it till smooth consistency. In a wok, pour it & add whey to it & boil..
4. Boiled sweet corn can be added at this time. Garnish with some basil & oregano and serve hot. Enjoy!!.

In large resealable food storage plastic bag or bowl, combine zucchini, onion, bell pepper, mushrooms and garlic.Add oil mixture to bag; seal bag and mix well to coat vegetables.Add the eggplant, cauliflower, onions, peppers, garlic, tomatoes, zucchini, and carrots to the baking sheets, making sure they're in a single layer.

Remove the bay leaf, add the lemon juice and, using an immersion blender, pulse to blend the soup until you achieve a smooth and rustic texture.Cut the tomatoes into similar sized chunks, and remove the seedy-jelly bit.The aroma of the roasted veggies will evoke memories of old-fashioned meals, comfort food at its finest!This delicious, vegetable-filled broth can be served by itself or used as a base for other soups.This recipe oven-roasts the vegetables before adding to the soup liquid, enhancing their flavor.