I spent the afternoon roasting vegetables for various soups and dinner. Roasting everything at once just seemed to make more sense. I made roasted garlic potato soup which we ate with supper and set aside the ingredients to try roasted parsnip soup tomorrow. Next week the plan is to make carrot-apple soup. If I had my way we would eat soup almost every day but there might be a revolt in my household if I tried that.
Update: We found the parsnip soup recipe a little to bland for our liking so I adjusted the recipe a bit. I added 1/4 teaspoon each cumin, nutmeg and paprika. I did not strain the soup as recommended and next time I would cut back on the water to 2 cups to make the soup a bit thicker with great texture.