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Ingredient
Roasted veggie soup
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Chef :
sartbuRoasted veggie soup
This is my go-to dish when my coworkers are sick. I use lots of garlic, oregano, and fresh root vegtables...whatever looks good at the store or farmers market. Emulsion blender is used in this recipe. Sometimes i add a dash of wine or cayenne and even garnish with roasted corn. Both sour cream and salsa can be served with soup.
Ingredient
Food ration :
6 servings
1 head
broccli
1
squash
4 cloves
garlic, raw or roasted
4 sprigs
oregano, fresh
1 can
beef broth
1 can
chicken broth
to taste
salt and peper
Cooking instructions
* Step 1
Chop garlic and remove leaves from oregano sprigs, set aside.
* Step 2
Heat oven to 425°.
* Step 3
Wash and place veggies on baking sheet or oven rack.
* Step 4
Roasted veggies for 20 minutes, additonal time as needed.
* Step 5
Add broth, herbs, rough chop roasted veggies to stock pot. Season to taste with salt and peper. Simmer for 20 minutes.
* Step 6
Remove pot from heat and use emulsion blender until mixed well.
* Step 7
Season to taste then simmer covered for additional 10 minutes.
* Step 8
To freeze and reheat later : wait until soup is completely cooled then fill quart plastic bags and feeeze flat on baking sheet for 2 hours.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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