Cream soup of roasted root vegetables

0.5k - 70 минут 2 порции

The root is a valuable food, especially in autumn and winter. They just necessary to saturate the organism with necessary vitamins. I want to offer you to cook wonderful cream soup of them. In order that the taste was more noble and interesting roots, I propose to bake, not cook. You can take any roots I have in this time a combination of turnips, potatoes, sweet carrots and onions. But you can add something else, like celery root, parsnips, turnips, radish. Turmeric and thyme perfectly in this soup and make it spicy and bright.

Ingredients for Cream soup of roasted root vegetables

Step by step instruction of cooking Cream soup of roasted root vegetables

Шаг 1

To prepare the roots, wash and peel

Шаг 2

Cut into large dice turnips and potatoes, carrot rings, onions feathers.

Шаг 3

Put in the form of vegetables, drizzle with olive oil and soy sauce.

Шаг 4

Bake vegetables at 180C for about 50-60 minutes, stirring occasionally so they brown on all sides

Шаг 5

Cooked vegetables to shift in a saucepan, add the turmeric and dried thyme

Шаг 6

Pour in the stock, I have beef, reheat on the stove

Шаг 7

Beat with a blender until smooth. If necessary, pour some more soy sauce

Шаг 8

Bread cut into small dice and put in the oven with 220S and cook until a small blush

Шаг 9

Serve with croutons in a mug or a plate, prisypav fresh coriander.