Simple Way to Make Quick Roasted Vegetable Soup Super Easy

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Before you jump to Roasted Vegetable Soup recipe, you may want to read this short interesting healthy tips about Information on How to Boost Your Mood with Food.

Many of us think that comfort foods are terrible for us and that we need to keep away from them. Sometimes, if your comfort food is made of candy or other junk foods, this can be true. Otherwise, comfort foods can be really nourishing and good for you. There are several foods that, when you consume them, may better your mood. When you feel a little down and need an emotional pick-me-up, try a couple of these.

Green tea is wonderful for moods. You knew green tea had to be included in this article, right? Green tea is high in a certain amino acid referred to as L-theanine. Research has discovered that this amino acid stimulates the production of brain waves. This helps better your mental focus while relaxing the rest of your body. You likely already knew it is not difficult to become healthy when you consume green tea. Now you know that green tea can elevate your mood also!

As you can see, you don't need to eat all that junk food when you wish to feel better! Try a couple of of these hints 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 cook it.

The ingredients needed to make Roasted Vegetable Soup:

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