We were having a coffee, while reflecting on a community meeting that we both attended. We've had a couple of interesting community meetings this week. Monday night's meeting included a pot-luck and interesting discussion about where to go as a community. I volunteered to participate on a committee to help our village become more environmentally conscientious. I'm really looking forward to finding out more about how our community can have less impact on the environment. "Clean and Green!" that's going to be my new motto. Maybe the village will adopt it as their motto.
The second meeting prompted interesting discussion about parenting, education, empowering parents, encouraging creativity and empathy. All topics that are right up my alley! It was an enlightening week.
No matter how stimulating the conversation is, anyone with special dietary restrictions, and a love of cooking and good food knows that the conversation always comes back to food. Sue asked me for the recipe for a delicious Creamy Roasted Vegetable Soup. It is as easy as it is delicious. The real bonus: vegan and gluten free. :)
Creamy Roasted Vegetable Soup
1 sweet potato or yam, cut in slices
1 red pepper, cut in half and seeded
1 green pepper, cut in half and seeded
2 medium-sized potatoes cut into slices
1 large onion, cut into quarters
5 cloves garlic, peeled
1 carrot, cut in slices
Marinade:
3 Tablespoons of extra virgin olive oil
1 sprig of fresh rosemary or 2 teaspoons of dried rosemary
1 teaspoon thyme (fresh or dried)
½ teaspoon sea salt
Mix all marinade ingredients together.
Place all the vegetables in a large bowl. Toss with the marinade until coated. You may need to do this in two stages depending on the size of the bowl you are using. Place all the vegetables on a large baking tray. Bake at 350 degrees for 1 hour or until vegetables are soft. Puree in a food processor or blender, adding hot water or stock to thin to desired consistency. Serve. Add salt and pepper to taste.
