Cold, blustery Monday night dinner. Cut some root veggies (I had sweet pots, white pots, celery root, cooking onion, and garlic on hand) into 1 inch pieces. Drizzle with olive oil, toss with your hands and sprinkle with fresh rosemary, dried thyme, salt and pepper. Roast in the oven at 450 for about half an hour.
Bring 5 cups of broth to a boil. Add the roasted veggies as well as a can of chickpeas, some week old steamed broccoflower and a couple handfuls of dried cranberries. Allow to simmer for a little while (until you're done your yoga practice, in my case). Serve with Udi's multigrain GF bread, butter, and some delicious sheep mozza from the farmer's market, and enjoy the many fantastic flavours of Thanksgiving, all mingling together in one bowl. Mmm.
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