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    You are in: Home / Recipes / Roasted Root Vegetable Soup Recipe
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    Roasted Root Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    15 mins

    1 hrs 10 mins

    Kitzy's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat the oven to 200C/400F/gas mark 6.
    2. 2
      Prepare the vegetables as above and put them in a roasting tin. Add the rosemary and sprinkle dried herbs over.
    3. 3
      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.
    4. 4
      Bring to the boil, reduce the heat, and simmer for 10 minutes. Pour the soup into a blender and process to desired consistency.
    5. 5
      Return to the saucepan and heat through.
    6. 6
      Serve hot.

    Ratings & Reviews:

    • on January 17, 2008


      I loved it, my hubby loved it, even my 10-year old loved it! I doubled the recipe (didn't know what else to do with half a squash - makes great leftovers) and put everything in a big roasting pan. I only roasted the veggies for about 30 minutes, as they were tender and starting to darken. I think I would call this a bisque as it was pretty thick - its a beautiful orange color and the rosemary sprigs give it excellent flavor. I will be making this again!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Root Vegetable Soup

    Serving Size: 1 (251 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 113.3
    Calories from Fat 3
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 33.1 mg
    Total Carbohydrate 28.1 g
    Dietary Fiber 5.2 g
    Sugars 8.0 g
    Protein 2.7 g

    The following items or measurements are not included:


    fresh rosemary

    vegetable stock

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