There’s nothing better than a delicious meal bounded by homemade soup.  Sipping contentedly on my morning java and waiting for the last of the morning daylight to appear, I pulled out my recipe binder for inspiration for the dinner meal and decided to make one of our favourite soups, “Cream of Roasted Vegetable”.  This soup has never us down – it always comes out creamy, gives a wonderful hint of wine and great flavours of roasted parsnip, potato, onion, pepper and carrot.  This was going to be good!

With dew still lying on the morning grass, I put my clogs on and made my way back to the veggie garden.  Let’s see, I need parsnips, check.  Onions, check.  Carrots, check. Digging them up and scrubbing the dirt off, into the bucket they go and back to the house I go to start cleaning and chopping these beauties.

Chop into bite-sized chunks and roast for about 45 minutes.

Did I tell you I love roasted veggies?

It’s something about all the earth smells coming together, blended into a heavenly scent that puts each of your senses on high alert.  The aroma, the colours, the textures…. it can’t get any better than this.

Into the pot goes the vegetables, stock and wine.  Slowly stir and let simmer…

….. add the milk and heat through gently.  Spoon it into your bowl, add some fresh chopped basil, cut slices from the olive bread

Then comes the magical part of all this…..

Hmmm, it’s going to be a special day!!  =j