Roasted Root Vegetable Soup Pret A Manger Recipes

ROASTED VEGETABLE SOUP

Steps:

• In a large saucepan, heat 3 cups of chicken stock. 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 blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
• Serve with Brioche Croutons and a drizzle of good olive oil.
• Preheat the oven to 425 degrees F.
• Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
• Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
• Sprinkle with parsley, season to taste, and serve hot.
• Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
• Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.

MOROCCAN ROASTED VEGETABLE SOUP

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip all the vegetables and the garlic into a roasting tin. Sprinkle over the ras el hanout and some seasoning, drizzle over the oil and give everything a good stir. Roast for 30-35 mins, turning the vegetables over halfway, until they're tender and starting to caramelise a little.
• Transfer the roasted veg to a large saucepan, pour over the hot stock and simmer for 5 mins. Purée the soup in a food processor, or in the pan with a hand blender, until smooth, then ladle into a flask for work. If eating at home, serve with a dollop of yogurt, a scattering of mint and a grinding of black pepper.

ROASTED ROOTS & SAGE SOUP

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the root vegetables and garlic with 1 tbsp oil and season. Tip onto a baking tray and roast for 30 mins until tender. Toss with the maple syrup and the chopped sage, then roast for another 10 mins until golden and glazed. Brush the whole sage leaves with ½ tsp oil and add to the baking tray in the last 3-4 mins to crisp up, then remove and set aside.
• Scrape the vegetables into a pan, squeeze the garlic out of the skins, discarding the papery shells, and add with the stock, then blend with a stick blender until very smooth and creamy. Bring to a simmer and season with salt, pepper and nutmeg.
• Divide between bowls. Serve with a swirl of yogurt and the crispy sage leaves.

ROASTED ROOT VEGETABLE SOUP

Steps:

• Preheat oven to 425 degrees F. In a 13x9x2-inch baking pan, combine carrot, sweet potato, parsnip, red onion, and garlic. Drizzle with oil; sprinkle with half of the thyme and all of the pepper. Toss to coat. Cover with foil.
• Roast for 20 minutes. Remove foil; stir vegetables. Roast, uncovered, for 15 to 20 minutes more or until vegetables are tender.
• Meanwhile, in a large saucepan, whisk together milk, chicken broth, flour, and the remaining thyme until smooth. Cook and stir over medium heat until thickened and bubbly. Add roasted vegetables. Cook and stir about 1 minute more or until heated through.

ROASTED ROOT VEGETABLE SOUP

Steps:

• Pre-heat oven to 450 degrees Fahrenheit. Divide the root vegetables evenly on two large baking sheets. Drizzle each with 1 1/2 teaspoons olive oil and season each with 1/2 teaspon salt and 1/4 teaspoon pepper. Place both baking sheets in the oven and roast for about 30 minutes minutes flipping once rotating trays halfway through.
• Heat a large pot over medium heat and add in 1 teaspoon olive oil, yellow onion, garlic, thyme, rosemary, bay leaves, and 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for about five minutes. Next, add the roasted root vegetables and stir. Then, add the vegetable stock. Bring to a boil, reduce to a simmer and simmer for ten minutes.
• Turn off the heat and let soup cool. Then, using an immersion blender blend the soup to desired consistency. You can also blend the soup in batches in a blender or food processor. Add the soup back to the pot and heat when ready to serve.

ROASTED ROOT VEGETABLE SOUP

Steps:

• Pre-heat oven to 425 and line a baking sheet with foil.
• Place the first 10 ingredients in a large bowl (butternut squash through cayenne) and toss until evenly coated in oil and spices. Scatter into a single layer and roast until vegetables are caramelized and tender, about 30-35 minutes.
• Remove vegetables from the oven and place in a high speed blender or food processor. Add honey and pulse until smooth.
• Pour mixture into a large soup pot and stir in the chicken broth and plain yogurt. Heat over medium high heat until warmed through. Check for seasoning and adjust accordingly before serving.
• Optional: Lightly roast the reserved butternut squash seeds in olive oil, salt and pepper for 5-6 minutes while vegetables are roasting to garnish soup before serving.

ROASTED ROOT VEGETABLE SOUP

Steps:

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

OVEN-ROASTED ROOT VEGETABLES

Steps:

• Place 2 baking sheets in the oven and preheat to 425 degrees F.
• Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
• Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

ROASTED ROOT VEGETABLE SOUP (PRET-A-MANGER)

Steps:

• Heat the oven to gas mark 7/220ºC/425ºF.
• Place the parsnip, celeriac, swede and half the chopped carrot on a roasting tray and mix it with the olive oil.
• Roast for about 15-20 minutes until brown.
• In a large saucepan, gently fry the onion, celery and the rest of the carrots in the butter until soft (around 10 minutes).
• Add the vegetable stock, potato, bay leaves, sage and rosemary and simmer for 20 minutes until the potatoes are soft.
• Remove the bay leaves and blend until smooth.
• Stir in the roasted root vegetables and season with the salt and pepper.
• Serve and enjoy.