It's that time of year when we start to crave something healthy, after a long winter's night of holiday binging and sugar rushing. Our Roasted Vegetable Soup (p. 62) is just what the doctor ordered!
The recipe can be altered to fit whatever is in your fridge. Here is what my vegetable drawer had to offer this morning - carrots, sweet potatoes, peppers, a Japanese eggplant (leftover from my recent Thai green curry obsession) and tomatoes. Just roast them all up with some olive oil, salt and pepper, then blend them with chicken broth and you're there. Our recipe has cream or half and half added to give it some richness, but you won't miss it. So simple, delicious and nutritious. Happy Healthy New Year Eating!
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