It is very beneficial to consume vegetables, which are rich in vitamins, especially in winter, in cold weather. We are here with the roasted vegetable soup recipe that gives resistance thanks to the vitamins that enter the body. Roasted vegetable soup, which takes its name because of the many vegetables in it, hides its vitamins in its cooking method. What are the ingredients for roasted vegetable soup? You can find the recipe here.
Everyone is more careful not to get sick, especially in cold weather. If people who care about the thickness of their clothes pay the same attention to their nutrition, they will have the option to spend the winter without getting sick. We are here with the recipe for roasted vegetable soup, which is easy to make and should be preferred a lot during the winter months in our country where there is a wide variety of vegetables with its rich vegetation.
ROASTED VEGETABLE SOUP RECIPE:
4 large tomatoes
2 capsicum peppers
2 cloves of garlic
1 large onion
1 glass of milk (200 ml)
4 cups of hot water
1 tablespoon of butter
4 tablespoons of olive oil
1 heaping teaspoon of salt and pepper
1 heaping teaspoon of thyme
1 teaspoon cumin
1 tablespoon of tomato paste
1 tablespoon of chili paste
Arrange the pre-washed tomatoes on a greased or greased baking tray. Next to it, put the eggplants, garlic and onions that you have cut into rings.
Drizzle some olive oil on it and then add the spices.
Put the tray in the oven preheated to 180 degrees. Bake for about 45 minutes.
After the vegetables are roasted, take the tray out of the oven.
Peel the eggplant, tomatoes and peppers. (do not pour the vegetable juice inside the tray)
Now you can start preparing the soup. Put the butter and olive oil in a saucepan, add the flour and fry after heating.
Add tomato paste and cook until fragrant.
Add the milk and fry a little bit and add the vegetables you roasted before to the pot.
After adding the water, cook the soup for another 5 minutes.
After cooking, put the soup through a blender.