Spice Swirl Soup

Photo: The Souper

Ingredients

Olive oil

Eggplant (sm to med., peeled and cubed)

Butternut squash (sm. or half of lg., peeled and cubed. Can purchase already cubed)

Carrots (2- 3, peeled and cut into discs)

Red peppers (sliced, cut into sm.pieces)

Onion (Vidalia or Red Onion, peeled and sliced into strips)

Garlic (two fresh cloves, NOT peeled for roasting)

Chicken broth (3- 4 cups, boxed or canned, low-sodium)

Water (3- 4 cups)

1 teaspoon Spices (dried, of each: cumin, turmeric, Kosher salt)

Optional: add asparagus or zucchini roasted

Red pepper flakes (¼ tsp. or to taste)

Bay leaves (two whole dried)

Kosher salt (extra to be added while soup is cooking for adjusting flavor)

Preparation

Wash and dry chosen veggies

Cut veggies into small pieces

Arrange cut veggies on baking sheets lined with parchment paper - one layer to roast quicker.

Drizzle veggies with olilve oil and Kosher salt before roasting

Roast veggies in pre-heated oven at 450 degrees F. 20-30 min. until soft

When cooled, add roasted veggies into a food processor along with some of the chicken broth (veg.broth can be used instead for total vegetarian)

Peel the roasted garlic and add to pureeing process - do veggies in batches

Put the pureed mixture into lg.soup pot along with water and bay leaves

As soup is heating to a slow boil, place the spices in piles on top of soup and begin to swirl the spices into the soup with a wooden spoon.

Add more Kosher salt to adjust the flavor as spices mix into the soup.

Soup is ready when heated and flavors have been adjusted by adding salt.

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About

Serving suggestions:
Have hearty tortilla chips in a bowl to add to an individual bowl of soup.
Have some melting cheese cut to put into an individual bowl of soup.
Create a meal-in-a-bowl by adding leftover, cooked protein such as chicken, ground beef (meatballs) or sausages.
Sauteed shrimp is another protein that is tasty and quick to prepare. (sautee shrimp in olive and paprika for a couple of minutes.)