J had this waiting for me this morning.I love this.
To find out what this means go here.
All you need to make the soup is last nights leftover roasted veggies, chicken or veg stock, a blender and a pot!
Put the veggies and several cups of stock in the blender and blend until smooth.
Heat until boiling in pot.
I chopped and peeled carrots, butternut squash, parsnips, and sweet potato. Drizzled the veggies with olive oil, sprinkled with sea salt and fresh cracked pepper and chopped fresh parsley. Roasted them in a 425 degree oven for 25 - 35 minutes.
I have 2 of her cookbooks and EVERY recipe is absolutely delicious!!!!!

