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Before you jump to Roasted Vegetable Soup recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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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 cook it.
The ingredients needed to cook Roasted Vegetable Soup:
- You need 1 pound tiny baby carrots
- Provide 4 cups chopped celery or sub with fennel
- Get 2 cups whole kernel corn
- Take 1 large turnip root
- Get 2 medium sized Yukon gold potatoes
- Take 1 pound Enokitake or Enoki mushrooms
- Provide 1/2 large onion
- Use 1 quart vegetable juice drink like V-8
- Provide As needed salt
- Take As needed extra virgin olive oil
- Take 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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