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Roasted Vegetable Soup
Roasted Vegetable Soup

Before you jump to Roasted Vegetable Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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To sum up, it is not difficult to start to make healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to roasted vegetable soup recipe. You can cook roasted vegetable soup using 11 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to make Roasted Vegetable Soup:
  1. You need tiny baby carrots
  2. Get chopped celery or sub with fennel
  3. Take whole kernel corn
  4. You need large turnip root
  5. You need medium sized Yukon gold potatoes
  6. Get Enokitake or Enoki mushrooms
  7. Prepare large onion
  8. Prepare vegetable juice drink like V-8
  9. Provide salt
  10. Take extra virgin olive oil
  11. Prepare ground black pepper
Steps to make Roasted Vegetable Soup:
  1. Preheat oven 400°Fahrenheit I used convection setting. Chop the turnip. And potatoes.
  2. Chop the celery leaves and all. Add the corn with the rest of the vegetables to a bowl. Coat everything with the olive oil. Spread on a baking sheet with parchment paper and season with salt. Put into the oven for 40 minutes.
  3. Take out of the oven let rest 10 minutes. Carefully pick up the sides of the parchment paper and pour into a pot. No trim the mushrooms. Mainly the root end.
  4. When trimmed add to the soup with the vegetable drink
  5. Slow simmer covered for 40 minutes.

Turn the peppers once or twice and swap the position of the roasting tins halfway through the cooking time. Vegetable Soup - This Vegetable Soup has become one of my most popular soup recipes and for good reason! Remove vegetables from the oven, place in a saucepan, discard the extra oil. Rustic Roasted Vegetable Soup: You will fall for this vegetarian soup. Transfer vegetables and garlic to soup pot and toss in spinach.

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