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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 Here Are Some Basic Explanations Why Eating Apples Is Good.
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We hope you got insight from reading it, now let’s go back to aromatic roasted root vegetable soup recipe. To cook aromatic roasted root vegetable soup you need 16 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Aromatic Roasted Root Vegetable Soup:
- Prepare 400 grams Kabocha squash
- Get 1 Potato
- Prepare 1 Carrot
- You need 1 Onion or Japanese leek
- Use 2 clove Garlic
- Get 1 tbsp ●Olive oil
- You need 1 ●Bay leaf
- Prepare 1/2 tsp ●Curry powder or garam masala
- Get 1 pinch ●Your choice of spices such as paprika, chili, etc
- Get 1 ●Salt and pepper
- Get 2 ○Vegetable stock bouillon (or chicken stock cube)
- Provide 500 ml or more ○Water
- Use 2 tsp ○Mustard
- Take 50 ml ○White wine
- Use 1 Salt and pepper
- Provide 1 Parsley for garnish
Steps 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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