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Oven roasted root vegetable soup
Oven roasted root vegetable soup

Before you jump to Oven roasted root vegetable soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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These changes are easy to accomplish with all sorts of foods and can apply to the oils you cook in and the spread you put on bread. Olive oil, for example, contain monounsaturated fats which are essentially good fats that battle the effects of bad cholesterol. Olive oil is also a good source of Vitamin E which has a lot of benefits and is also terrific for your skin. It may be that you already feel that you consume fruit and vegetables but it can be worthwhile considering how fresh these are depending on where you purchase these. Organic foods are a superb alternative and will reduce any possible exposure to deadly chemical substances. You will be sure that you’re getting the most nutritional benefits from your fresh produce if you can find a local supplier since you will be able to buy the fruit when it is the freshest and ripest.

Obviously, it’s not difficult to start incorporating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to oven roasted root vegetable soup recipe. You can cook oven roasted root vegetable soup using 10 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to make Oven roasted root vegetable soup:
  1. Prepare 200 g washed carrots
  2. Prepare 200 g washed leek
  3. Prepare 200 g swede or sweet potato
  4. Get 2-3 celery stalks
  5. Provide 2 beetroot(optional)
  6. Use Small piece ginger (optional)
  7. Use 1 red chilli (optional)
  8. Get 3 bay leaves
  9. Use 1.5 litres vegetable stock
  10. Use to taste Salt and pepper
Steps to make Oven roasted root vegetable soup:
  1. Heat oven to 140 degrees centigrade (Gas Mark 1). Wash and chop all ingredients and place in a large ovenproof container.
  2. Add bay leaves and pour over 1.5 litres of vegetable stock (I used 1.5 stock cubes). Cover and put in the oven for 3 hours. If you don’t have a casserole dish with a lid just cover with foil.
  3. After 3 hours remove from the oven and cool.
  4. Remove bay leaves and liquidise in batches. Reheat gently in a saucepan when you are ready to eat. I usually add a spoonful of yoghurt and chopped chives.

Then warm it on the oven. Roasted Root Vegetable Soup: Ingredients/Substitutions You can find all the ingredients to make this Roasted Vegetable Soup at your local farmer's market! Divide the root vegetables evenly on two large baking sheets. Add broth, beans, peas, vinegar, seasonings and roasted vegetables. One easy way to make your soup sing is to oven-roast root vegetables, peppers, celery, mushrooms, and other ingredients before combining with stock.

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