Hello
The weekend is over and done . i sometimes forget to leave the Zoo and insulate myself with TV and the internet. This time i had enough cabin fever and set out on a safari to my in laws- not to wild for an adventure. My father in law M  is a sweet charming gentleman and his 3rd wife R is like an earth Mother spirtual womyn and i love the both of them to pieces.
As luck would have it it was supper time! how convenient Haha.
R is a fantasitic cook and we had homemade soup and a glass of  wine for the meal

Here is a good hearty soup recipe for the winter blues ~ this is not her recipie as she makes things with a pinch of this a dash of that and the ingredients mesh together as a wonderful never to be recreated again masterpiece ~ this is kinda close and is just what the soul needs for comfort 

This is from 
http://allrecipes.com/recipe/winter-root-vegetable-soup/detail.aspx

 

Winter Root Vegetable Soup

Ingredients

• 3 parsnips, peeled and cut into 1/2-inch pieces
• 3 carrots, peeled and cut into 1/2-inch pieces
• 1 celery root, peeled and cut into 1/2-inch pieces
• 2 turnips, quartered
• 1 sweet potato, peeled and cut into 1/2-inch pieces
• 1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons butter
• 1 stalk celery, diced
• 1/2 sweet onion, diced
• 1 quart vegetable broth
• 1/2 cup half-and-half cream
• salt and ground black pepper to taste

Directions

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
3. Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
4. Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

Nutritional Information

Amount Per Serving  Calories: 324 | Total Fat: 18g | Cholesterol: 23mg