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Aromatic Roasted Root Vegetable Soup Recipe

Aromatic Roasted Root Vegetable Soup Recipe
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Serving : 4
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Prepare the ingredients before making Aromatic Roasted Root Vegetable Soup in your home. Then, follow these steps below to serve Aromatic Roasted Root Vegetable Soup for your family or friends.

Ingredients: Aromatic Roasted Root Vegetable Soup

  • 400 grams Kabocha squash
  • 1 Potato
  • 1 Carrot
  • 1 Onion or Japanese leek
  • 2 clove Garlic
  • 1 tbsp ●Olive oil
  • 1 ●Bay leaf
  • 1/2 tsp ●Curry powder or garam masala
  • 1 pinch ●Your choice of spices such as paprika, chili, etc
  • 1 ●Salt and pepper
  • 2 ○Vegetable stock bouillon (or chicken stock cube)
  • 500 ml or more ○Water
  • 2 tsp ○Mustard
  • 50 ml ○White wine
  • 1 Salt and pepper
  • 1 Parsley for garnish

How to Make Aromatic Roasted Root Vegetable Soup

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Aromatic Roasted Root Vegetable Soup in your home by yourself.

    Step 1
  • Chop up the vegetables, place on a baking pan, mix in some olive oil and sprinkle with the ● spice ingredients.
  • Step 2
  • Bake in the oven for 20-30 minutes at 180℃ until nicely browned (be careful not to burn them).
  • Step 3
  • While the vegetables are baking, combine the ○ stock ingredients in a pot and bring to a boil.
  • Step 4
  • Once the vegetables are roasted, pour a small amount of the soup stock over them in a blender and pureé.
  • Step 5
  • 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.
  • Step 6
  • Flavor with salt and pepper and your choice of seasonings.
  • Step 7
  • Transfer to a serving dish, garnish with parsley, and it's complete.
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