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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 Foods That Make Your Mood Better.

In general, people have been trained to think that “comfort” foods are not good for the body and must be avoided. Often, if your comfort food is essentially candy or other junk foods, this can be true. Other times, though, comfort foods can be completely nourishing and it’s good for you to eat them. There are several foods that, when you consume them, could boost your mood. If you are feeling a little bit down and you’re in need of a happiness pick me up, try a couple of these.

Put together several trail mix of nuts or seeds. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, and so on are all good for elevating your mood. This is possible because these foods have a bunch of magnesium which boosts your production of serotonin. Serotonin is a feel-good chemical substance that dictates to the brain how to feel at any given moment. The higher your serotonin levels, the happier you will feel. Nuts, in addition to elevating your mood, can be a superb source of protein.

Now you can see that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Try a few of these instead!

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

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

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