I first wrote about his soup when I was travelling through France and it is still a family favourite now. I have to spoken to Kelly Higgins-Devine on 612ABC Radio about how easy soups are to prepare and how the roasted vegetables give it that extra delicious taste.

We are half way through our trip now. The thought of it ending fills me with trepidation. I love being here. Paris makes my heart sing.

I have enjoyed the short trips to other places but when we return to our little apartment in St Germain, I am happiest. Even though my apartment in Brisbane has a modern kitchen with many more gadgets, not once have I missed them. It is strange how you want things and then later realise they haven’t really made the impact on your life you thought they would.

The markets are one of the things about Paris that bring me great joy. I know we have markets in Brisbane and they are great, but here there is one within walking distance of most places.  I have bought a “chariot-course”  to carry my purchases. Everyone has one here so you don’t have to be concerned about your image. The weather here means that you can walk there, take your time purchasing anything your heart desires and on the way back I stop with the husba and have a coffee. This is another of my real joys in Paris. No not the coffee, it is pretty terrible most the time, it is people watching while I sit at cafés. I have included some of the wonderful things I have photographed while sitting at the café.

 

 

 

So this week it has turned cooler in Paris some days it is even cold. We have come home after buying way too much at the markets and I have thought, now what am I going to do with all of this.  The answer, a Roasted Vegetable Soup. Easy to make, full of goodness and delicious.

Roasted Vegetable Soup

Ingredients

Any vegetables you have on hand. I used potatoes, leeks, onion, garlic, beans, tomatoes,carrot and sweet potato.

About 4 cups makes enough soup for five.

4 tablespoons of olive oil

dried herbs of your choice, I used parsley and oregano

Salt and Pepper

1 litre of Vegetable Stock

A nice fresh loaf of bread.

Method

Cut and peel all the vegetables and garlic into similar size pieces and place in a roasting pan. Drizzle with olive oil and herbs, salt and pepper. Toss well. Place in an oven on 175 degrees and allow to roast until tender and golden.

Take all the vegetables out of oven and place in a large saucepan. Simmer on a low heat with vegetable stock. When vegetables are really soft mash with a potato masher. If you prefer your soup smooth you can blend it. I don’t have any gadgets like that at the moment.

Serve with a drizzle of oil and a crusty loaf of bread.

 

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