Happy Sunday! Did anyone else forget that it’s a holiday weekend? Totally clueless over here. My hubby said “I should have known that you forgot since we aren’t traveling this weekend”. Wanderlust probs.
I need to apologize for the lack of photos in this post.. and by that, I mean that there are no photos. I cook dinner 6 nights a week, so while I want to document everything and share it all, it’s not super realistic. But yesterday, I had the realization that it was kinda selfish for me to keep these recipes to myself simply because I didn’t do a good job of taking photos. I mean, it’s not great blog etiquette, but I’m hoping the goodness in this recipe outweighs the lack of photos.
Don’t let this soup recipe scare you off, I know it seems like a lot of work! Honestly, roasting the veggies took very little effort – simply put them in the oven and set a timer. I actually roasted them while I was making breakfast early in the day and roaming around, picking up the house. I just threw them in some tupperware until I was ready to put the whole recipe together for dinner. This can also be made in a crockpot if you’d like, just follow all the steps and set a crockpot on low to warm the soup instead of using a sauce pan.
I love the heartiness of this meal – it’s loaded with veggies and healthy fats, plus offers a little warm bread and cheese for those chilly evenings.
To check out some of the items I used, click here!