"Roast" Veggie Soup

This was a bit of an experiment, my first impressions were uncertain but then the earthy mushroomy flavours came through. I recommend choosing mushrooms with a good earthy flavour.



  1. Finely dice onions, potatoes and carrots (say 3-5mm cubes)
  2. Slightly less finely dice the mushrooms (say 5-10mm cubes)
  3. Heat high-sided saucepan and oil (to medium heat). Note the pan is going into the oven, so better make it a pan you can do that with.
  4. Add all other ingredients at once and stir
  5. Pre-heat over to 160(ish) degrees celcius
  6. Over 15-30 minutes (to taste) occasionally mix well to avoid burning at the bottom and to cook through evenly
  7. Pour in hot water until there is about 1cm of water over the food in the pan
  8. Place pan in the oven and leave for 30 minutes at least. The taste improves over time so give it a couple of hours for a really nice soup.

BradsWiki: HomeSpunRecipes/Roast Veggie Soup (last edited 2015-08-10 04:03:14 by BradleyDean)