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Before you jump to Roasted Vegetable Soup recipe, you may want to read this short interesting healthy tips about Helping Your Heart with The Right Foods.
You already are certain that you have to have a healthy heart. Of course, if your heart isn’t healthy then the rest of you isn’t going to be healthy also. You already know that if you want your heart to be healthy, you have to follow a good and healthy lifestyle and exercise regularly. Are you aware, though, that some specific foods are terrific for making your heart feel better? In this article, you will learn which foods are great for your heart.
Fish is perhaps the heartiest food you can eat. You already know this since, by now, you’ve likely been instructed to eat fish at least a couple of times a week. This is basically true if you’ve got heart problems or if your heart is in not too good a shape. Know that fish is rich in Omega 3s which are what helps break down and turn unhealthy cholesterol into good energy. Try to include fish in a couple of meals per week.
There are lots of foods you will find that that are great for your body. No doubt, the foods discussed in this article can help your body in many ways. These foods are essentially good for the heart, however. Try introducing these healthy foods into your diet on a regular basis. Your heart will benefit from it!
We hope you got insight from reading it, now let’s go back to roasted vegetable soup recipe. To make roasted vegetable soup you only need 11 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Roasted Vegetable Soup:
- Provide 1 pound tiny baby carrots
- You need 4 cups chopped celery or sub with fennel
- You need 2 cups whole kernel corn
- Use 1 large turnip root
- You need 2 medium sized Yukon gold potatoes
- Provide 1 pound Enokitake or Enoki mushrooms
- Provide 1/2 large onion
- Prepare 1 quart vegetable juice drink like V-8
- You need As needed salt
- Provide As needed extra virgin olive oil
- Provide To taste ground black pepper
Steps 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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