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Before you jump to Roasted garlic and vegetable soup recipe, you may want to read this short interesting healthy tips about Apples Could Certainly Have Massive Benefits For Your Health.
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Your heart is an additional thing which can be helped when you eat apples. With all the ingredients that you will find in apples, which includes fiber, they work together to help your heart health. You may even be surprised to find out that another way apples can assist your heart is by lowering cholesterol. Of course to get all the benefits from apples you should know that most of the benefits can be found in the apples skin. The main reason I point this out is mainly because many men and women will peel an apple before eating it and that is actually a very bad thing as you are removing a lot of the nutritional value.
I really hope I have revealed some good information that revealed why apples are so good. In this article we just dealt with some of the benefits of eating an apple a day. Every one of the benefits would take us too much time to include in this post, but the information is out there. When you go shopping again, be sure to pick up some apples, their in the produce section. You will find that your overall health can significantly be benefited by eating apples.
We hope you got insight from reading it, now let’s go back to roasted garlic and vegetable soup recipe. You can have roasted garlic and vegetable soup using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Roasted garlic and vegetable soup:
- You need 2 large garlic cloves, unpeeled
- Provide 2 medium potatoes
- Get 2 medium leek, cleaned well and sliced
- Take 2 cups broccoli
- Provide 2 cups cauliflower
- Provide 4 large carrots
- Provide 1 large onion
- Get 1 big pack frozen country vegetables
- Take 1 leek, cut up
- Get 2 knorr vegetables stock pots
Steps to make Roasted garlic and vegetable soup:
- Preheat oven to 200°C
- Place garlic and veggies (potatoes, leek, broccoli, cauliflower, carrots, onion, country vegetables) on a large baking sheet. Drizzle with olive oil and toss everything around to coat well.
- Roast for 30 minutes, tossing everything around about halfway through the cooking time.
- Remove from oven and transfer veggies to a stockpot.
- Squeeze roasted garlic from their skins and add to pot.
- Add stock and bring to boil. Reduce to simmer and cook, uncovered, for 30 minutes. Remove from heat and let cool about 10 minutes.
- Using an immersion blender, blend about 5 minutes until soup is smooth. Seriously, I do this for about 5 minutes, tilting the pan and really blending it. I like this smooth and creamy.
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