I just returned from a trip out of town and found the vegetables I had left for my husband were still in the fridge. I decided to use them before they spoiled so I made some soup. I took an onion, a stock of celery, some cauliflower, 1/2 a head of garlic, two carrots, a red pepper and some squash, sprinkled them with some olive oil, balsamic vinegar, about a tsp of cumin, 1/2 tsp of turmeric and a splash of salt.
Placing them in the oven at 375 I roasted them for 45 minutes stirring them once of twice during that time.
While the vegetables were roasting, I took some homemade chicken broth out of the freezer and melted it on the stove. When the vegetables were done I scooped them out of the pan and pureed them with a small amount of chicken broth. This took about four blending sessions with small amounts of vegetables and broth at a time. As each batch of vegetables was blended I added it to the chicken broth on the stove and continued with the next batch. Finally I stirred this magnificent concoction to make sure it was hot throughout.
When serving the soup, I put a spoonful of goat yogurt in the centre and sprinkled some chopped tomato and green onion on the top. What a fabulous meal on a cold wintery day! This wonderful soup is full of fibre and ingredients that are anti-inflammatory and rich in vitamins and minerals. As you eat it you can feel it nourishing your body.