Roasted Root Vegetable Soup (from cooking light)

ok fans this is day two of the meals I made using roasted root vegetables, super easy, super quick, it can be done in a blender I suggest using your vitamix for this it works best. so please enjoy with a croutons and make your meal out of soup! get cooking!

 I used this box of chicken stock in a saucepan to first bring to a boil

 that's the leftover roasted root vegetables I reserved from last night's meal

 that is the stock boiling up up away before blending into a blender such as vitamix

 I used to spice up the soup to give flavor, sea salt, pepper, a little ground nutmeg and chili powder and 2 tsp white vinegar after the soup is pureed.

 I use full fat sour cream, its the best stuff, daphne oz, the chew's healthy cooking in residence said and she said not to use fat free it doesn't have much nutrition in them. but keep flavors to the max.

 here is your pureed soup ready to go and I will attach the recipe from cooking light march 2015 issue

Roasted Root Vegetable Soup

4 cups chicken stock
4 cups leftover roasted root vegetables from the mustard chicken
1/3 cup sour cream
2 tsp white vinegar
1/4 tsp sea salt
1/4 tsp chili powder
1/8 ground nutmeg
pepper to taste

method
heat chicken stock in a large saucepan over medium heat. place 4 cups vegetables in bowl of a  blender add stock a ladle at a time processing each addition until smooth. add soup to sauce pan simmer for 2 minutes. stir in sour cream, vinegar, salt, peppers and nutmeg place a  cup and a half of this into 4 soup bowls and enjoy with croutons!

makes 4 big bowls of love!