Sorry that I’ve been absent the last few weeks. I’ve been working tirelessly on a few projects, one of which I can’t wait to share with you, but as for now it’s still under wraps. Hopefully I’ll be able to complete it and get it up and running within the next couple of weeks.

I hope you all had a wonderful holiday season. My parents have always said that the years that they were in school with hardly any money were some of the best. They have very fond memories from that time. Now, with a little family of my own, I can see what they mean. They last two Christmases have been the most memorable for me. It was so great to make some of the magic for G this year.

I had a glimpse of the teenage years this week. One day returning from the park little G had a melt down. When we got home the only thing he wanted to do was lay in his bed. He didn’t want to sleep, just wanted to lie there. Then yesterday, all day, he kept calling me “Sheena,” not “mamma” like he has always called me.

I am becoming more and more of a soup person. Especially after reading food52’s article about how to make cream of anything soup without a recipe. I have reinvented this multiple times and each time it’s a hit. This roasted vegetable soup is full of flavour, it’s smooth, creamy (even without any cream) and chuck full of vegetables which is a great way to start the new year out right.On Christmas we had some friends from Provo over for lunch. I made this soup as part of the meal. It turned out to be one of their favorite kinds of soups.

Ingredients:
Your favorite root vegetables (I used 3 carrots, 3 parsnips, 2 medium potatoes, 1 onion and a large swede)
4 table spoons olive oil or butter
8 cups chicken or vegetable broth
Salt and pepper
1 tsp dried sage (optional)
1 cup cream or half and half (optional)

Process:
Preheat oven and baking tray to 375.
Cube all of the vegetables and put in a large bowl. Toss with olive oil, salt, pepper, and sage.
Once oven is heated, quickly remove backing tray, transfer vegetables to try and return to oven. Roast for about 45 minutes, or until vegetables are tender and beginning to brown.
Working in batches, place vegetable in a blender with some of the broth. Blend until smooth. Transfer to a large soup pot. Heat through. If desired add the cream (or you can add a little cream when serving as a garnish). Season to taste. Serve alongside crusty bread or a grilled cheese sandwich.

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Roasted Root Vegetable Soup