Alright, I looked a couple recipes and threw this together. My goal was to get a good mix of dark green and orange vegetables that keeps well and can be thrown in a food jar for a quick lunch with some cooked chicken breast if I'm moving around a lot in one day.
CREAMY ROASTED VEGETABLE SOUP
Onions, broccoli, spinach, cauliflower, carrots, sweet potato, and garlic. Toss with salt and olive oil, roast at 425 for 40 minutes.
Move it into the stockpot, add one can of crushed tomatoes, four cups of chicken stock, rosemary, thyme, paprika, cumin, salt, and pepper to taste. I add a little hot sauce as well.
After veg is tender, puree with hand blender. Garnishes well with parsley and a little sour cream.
| current weight: 194.0