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Before you jump to Multi-colored vegetable soup recipe, you may want to read this short interesting healthy tips about Apples Could Certainly Have Huge Benefits To Improve Your Health.
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You have always been told to make sure that you are eating your vegetables and fruits so you get your vitamins, but apples have always been at the top of the list. The very first thing you should recognize is that apples have more vitamins and minerals when compared with some other fruits.. Several of the major minerals that you’ll discover in apples are potassium, calcium, phosphorus, manganese, iron, sodium, copper and zinc, and also other trace minerals. Obviously vitamins are in addition very important for your health and you will find vitamin B1, niacin, vitamin B6 and many more that promote well being.
I hope I have revealed some good information that defined why apples are so good. In the following paragraphs we just dealt with several of the benefits of eating an apple a day. You will be able to discover many more benefits regarding your health when it comes to apples. So do yourself a favor and grab some apples when you go to the store. It can really help your health and wellbeing for short term and also for the long haul.
We hope you got benefit from reading it, now let’s go back to multi-colored vegetable soup recipe. To make multi-colored vegetable soup you need 16 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Multi-colored vegetable soup:
- Take 1 spring onion
- Use 1 leek, the white part
- Take 6 mushrooms
- Provide 3 potatoes
- Provide 2 carrots
- Provide 1 small zucchini
- Provide 1/4 (of a medium -sized) celery root
- Prepare 1/2 head broccoli
- You need 1/4 head white cabbage (from a small cabbage)
- Get 3 sprigs leaf celery
- Get 1/4 cup white wine
- You need 1 cup orzo (or any kind of pasta, or rice, optionally)
- Take virgin olive oil
- Get salt and pepper
- Take juice of half a lemon
- Get 1 1/2 l water
Steps to make Multi-colored vegetable soup:
- Finely chop the onion and the leek.
- Cut the mushrooms into pieces.
- Cut the potatoes, the carrots, the zucchini and the celery root into cubes.
- Separate the florets of the broccoli
- And chop the cabbage finely as you would for a salad.
- Sauté the onion and the leek in a pot with a little oil.
- Add the mushrooms and sauté until they absorb all their liquids.
- Add the potatoes, the carrots, the zucchini and the celery root, sauté for a while, then, stir in the wine.
- When it evaporates add water and the leaf celery sprigs.
- When the potatoes and the carrots get slightly tender (in about 15' because you have chopped everything in small pieces) add the broccoli.
- Add the cabbage and the orzo 2-3 minutes later.
- As soon as the vegetables boil add lemon, raw olive oil and season with salt and pepper.
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