Harvest Soup

 Note the date, because we woke up to winter this morning!!!! Yes, only fall here, but it is still snowing. What better kind of day to make soup?

 Garden Harvest Soup

Ingredients:

2 potatoes

1 eggplant

2 carrots

3 peppers

1 head of garlic

1 large onion

OR any vegetables left in your garden

PLUS chicken stock, vegetable stock or bullion, I used 2 cubes of tomato chicken bullion

olive oil

 Arrange your vegetables on a cooking tray and drizzle with olive oil.

 Roast at 400 degrees for 45 minutes or until vegetables are browned. The smell will be heavenly.

 Remove vegetables from the tray and place in a soup pot. The carrots, potatoes and onion can go directly in. Remove garlic from its casings. Peel the skin from the peppers and scoop out the flesh of the eggplant. Saute just a bit.

 Add 8 cups chicken stock or water plus bullion. Bring to a boil. As the vegetables are already cooked, there is no need to boil for more than about 10 to 15 minutes.

 Puree the soup to the desired consistency using an immersion blender or a food processor. Enjoy!

Wait for the Lord; be strong and take heart and wait for the Lord. Psalm 27:14 

Love,

xoxo

Ecclesiastes 3:11