How to make vegetable soup recipes with pureed roasted vegetable soup?

pureed roasted vegetable soup

There’s something about spooning up all the farm-fresh veggie goodness in this soup that is healing to your spirit.here we are going to see How to make vegetable soup recipes with pureed roasted vegetable soup?

Raw and cooked veggies are both important for your health. While there is the raw-food camp, which believes that the enzymes in food should be preserved with no heating at all, and the Ayurvedic camp, which believes foods should largely be eaten cooked, my position is that it’s beneficial to include both raw and cooked veggies on a daily basis.

We get lots of raw veggie goodness in our Glowing Green Smoothie every day, and soups like this are great for providing cooked veggies. Before eating cooked foods, taking digestive enzymes is recommended to optimize nutrient assimilation. And in the case of tomatoes, the powerful antioxidant lycopene is more easily absorbed when it’s cooked.

now what are the ingredients needed for How to make vegetable soup recipes with pureed roasted vegetable soup?

• 6 ripe beefsteak tomatoes, halved and cored
• 2 leeks, trimmed, white and pale green parts cut into ½-inch pieces
• 2 carrots, cut into ¼-inch pieces
• 2 tablespoons coconut oil, melted
• Sea salty and fresh ground black pepper to taste
• 3½ cups (28 ounces) vegetable broth
• ¼ cup chopped fresh basil leaves
• Preheat the oven to 425°F.

In a roasting pan, toss the tomatoes with the leeks, carrots, and coconut oil. Lightly season with sea salt and pepper. Spread the vegetables in a single layer, tomatoes cut sides down, and roast until tender, about 30 minutes. Let them cool down enough to handle, then, using tongs, peel off the tomato skins.

Here you completely known the solution for How to make vegetable soup recipes with pureed roasted vegetable soup?

In a stockpot, bring the vegetables, broth, and 1 cup of water to a boil. Decrease the heat and simmer, enclosed, for 10 minutes.

Transfer the soup to a blender in batches, working carefully with the hot liquid, and puree. Return the pureed soup to the stockpot, stir in the basil, and adjust the seasonings as desired.