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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 Methods To Live Green And Spend less Money In The Kitchen.

Until fairly recently any person who indicated concern about the wreckage of the environment raised skeptical eyebrows. Those days are over, and it appears we all comprehend our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living much more green we won’t be able to correct the problems of the environment. This must happen soon and living in approaches more friendly to the environment should become an objective for every individual family. Keep reading for some methods to go green and save energy, generally in the kitchen.

A large amount of electricity is actually consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. You can certainly save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can minimize how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

The kitchen by itself offers you many small means by which energy and money can be saved. Green living just isn’t that hard. A lot of it truly is merely utilizing common sense.

We hope you got insight from reading it, now let’s go back to roasted vegetable soup recipe. To cook roasted vegetable soup you need 11 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Roasted Vegetable Soup:
  1. Prepare 1 pound tiny baby carrots
  2. Take 4 cups chopped celery or sub with fennel
  3. Prepare 2 cups whole kernel corn
  4. Use 1 large turnip root
  5. Get 2 medium sized Yukon gold potatoes
  6. You need 1 pound Enokitake or Enoki mushrooms
  7. Use 1/2 large onion
  8. Provide 1 quart vegetable juice drink like V-8
  9. Get As needed salt
  10. Take As needed extra virgin olive oil
  11. Take To taste ground black pepper
Instructions 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.

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