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Before you jump to Roasted Vegetable Soup recipe, you may want to read this short interesting healthy tips about Finding Nutritious Fast Food.
Almost every “get healthy” and “weight loss” posting you study will tell you to skip the drive through and make all of your meals yourself. This is actually excellent information. From time to time, though, the last thing you choose is to have to cook meals from scratch. Sometimes all you want is to go to the drive through and get home as quickly as possible. There is no reason you shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. This is because a lot of the well-known fast food restaurants out there are trying to “healthy up” their choices. Here is how you can eat healthfully when you reach the drive through.
Choose your drive through according to if it has better options available. For instance, Arby’s won’t offer hamburgers. You could eat roast beef sandwiches, wraps and salads as an alternative. While Wendy’s has served hamburgers for decades, additionally they have a lot of other healthy options like salads, baked potatoes and chili. Not everything is McDonalds featuring its deep fried chicken parts and other terribly bad items.
Basic logic states that the simplest way to lose weight and get healthy is to ban fast food from your diet entirely. While this is usually recommended all you need to do is make a number of good choices and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes what you need is to let other people make your dinner. There isn’t any reason to feel bad about visiting the drive through when you make healthful decisions!
We hope you got insight from reading it, now let’s go back to roasted vegetable soup recipe. To cook roasted vegetable soup you only need 11 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Roasted Vegetable Soup:
- Prepare 1 pound tiny baby carrots
- Use 4 cups chopped celery or sub with fennel
- Prepare 2 cups whole kernel corn
- You need 1 large turnip root
- Get 2 medium sized Yukon gold potatoes
- Take 1 pound Enokitake or Enoki mushrooms
- Prepare 1/2 large onion
- Use 1 quart vegetable juice drink like V-8
- Get As needed salt
- Prepare As needed extra virgin olive oil
- Prepare To taste ground black pepper
Instructions to make Roasted Vegetable Soup:
- Preheat oven 400°Fahrenheit I used convection setting. Chop the turnip. And potatoes.
- 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.
- 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.
- When trimmed add to the soup with the vegetable drink
- Slow simmer covered for 40 minutes.
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