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Before you jump to Vegan Roasted Red Pepper Soup recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Great Product And Can Also Be Beneficial For Your Health.
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We hope you got benefit from reading it, now let’s go back to vegan roasted red pepper soup recipe. You can have vegan roasted red pepper soup using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Vegan Roasted Red Pepper Soup:
- You need 2 large potatoes, peeled and diced
- Prepare 1 large white onion, diced
- Take 1/2 lb baby carrots
- Take 1 lb cauliflower, riced
- Use 4 cloves garlic
- You need 3 cups vegetable broth
- Prepare 1 cup nutritional yeast
- Prepare 2 tsp salt, pepper, onion powder, garlic powder, smoked paprika, thyme
- Take 2 (12 oz) jars roasted red peppers
Steps to make Vegan Roasted Red Pepper Soup:
- In stock pot, add potatoes, onion, carrots, cauliflower, garlic and stock
- Simmer on medium heat about 20 minutes or until veggies are soft
- Add seasoning and red peppers (don’t drain)
- Using an immersion blender, purée until smooth
- Adjust seasoning as you like
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to help stop harmful bacteria from spreading and growing. It is possible to take some steps to help protect yourself and your family from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw foods such as meat, poultry and veggies After visiting the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet palms disperse bacteria more easily. Keep worktops clean
Before you begin preparing food, it’s important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you will want to wash them thoroughly.
You should shift dish cloths and tea towels regularly to avoid any bacteria growing on the material.
Raw foods such as fish, poultry and veggies may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, such as salad, fruit and bread. This is because these kinds of food will not be cooked before you eat them, so any bacteria that get onto the meals won’t be murdered.
To help stop bacteria from spreading:
Don’t let raw food like meat, fish or veggies touch other foods Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked food, unless they have been washed completely first Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw meat or fish and shop on the bottom shelf of this fridge, where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Check the label
It is important to read food labels to be sure everything you are going to use was stored properly (based on any storage directions ) and that none of the food is past its’use by' date.
Food that goes off quickly usually has storage directions on the label that say how long you may keep the food and if it needs to go in the fridge.
This sort of food often has particular packaging to help keep it fresh for longer. But it will go off immediately as soon as you’ve opened it. That is why the storage instructions also tell you how long the food will maintain when the packaging has been opened. For instance, you might see’eat within two days of launching' on the label. Use by dates
You’ll also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date even when the food looks and smells fine, because it might contain harmful bacteria. Best before dates
When this date runs out, it does not indicate that the food will be detrimental, but its flavour, colour or texture might start to deteriorate.
An exception to this is eggs, that have a best before date of no longer than 28 days after they are laid. After this date the caliber of the egg will deteriorate and if any salmonella germs are found, they could multiply to high levels and could make you ill.
If you plan to use a egg after its best before date, make certain you only use it in dishes where it’s going to be fully cooked, so that both white and yolk are solid, like in a cake or even as a hard-boiled egg.
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