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Before you jump to Roasted Vegetable Soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Healthy eating is today much more popular than in the past and rightfully so. Poor diet is a contributing factor in health problems such as heart disease and high blood pressure which can place a drain on the economy. Although we’re incessantly being encouraged to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. In all probability, most people believe that it takes a lot of work to eat healthily and that they will have to drastically alter their lifestyle. In reality, though, merely making a few modest changes can positively impact day-to-day eating habits.

In order to see results, it is definitely not essential to drastically alter your eating habits. It’s not a bad idea if you wish to make big changes, but the most vital thing is to bit by bit switch to making healthier eating choices. Soon enough, you will discover that you actually prefer to ingest healthy foods after you have eaten that way for a while. As you stick to your habit of eating healthier foods, you will discover that you will not wish to eat the old diet.

To sum up, it is not difficult to start to make healthy eating a part of your daily lifestyle.

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

The ingredients needed to cook Roasted Vegetable Soup:

1. You need tiny baby carrots
2. You need chopped celery or sub with fennel
3. Take whole kernel corn
4. Get large turnip root
5. Use medium sized Yukon gold potatoes
6. You need Enokitake or Enoki mushrooms
7. Get large onion
8. Get vegetable juice drink like V-8
9. Take salt
10. Take extra virgin olive oil
11. Prepare 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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