Welcome to soup season! I know most people don’t care for the long stories at the beginning of recipes, so I will just briefly say that while this recipe is slightly more labor-intensive than previous options, it was discovered due to a need for well-rounded nutritious foods that don’t need any chewing. (Yours truly is having some orthodontic work done and has some sore chompers). The root recipe (get it??) was all veggie based and we added beans and the coconut milk to round out the protein and fat contingencies. It’s delicious and nutritious!

Best prepared with a friend in the kitchen.

Ingredients:

2 cups lima beans

5 large carrots

1.5 red bell peppers

1 zucchini

1 yellow squash

1 medium sweet onion

5 bazillion garlic cloves (ok, maybe just 3-5)

6 medium/small tomatoes

3 ish cups of chicken broth

1/2 can of coconut milk

Salt & pepper to taste

Directions:

Preheat oven to 450 degrees.

Cook the lima beans before hand or buy cooked. (We put ours in an instant pot and it took about the same amount of time as the roasting veggies.)

Chop all the veggies and lay them out on baking tray. Add a dribble of olive oil and a sprinkle of salt and pepper and roast for approximately 40 minutes.

Blend everything using the chicken broth and coconut milk, then mix together.  Be warned, this makes quite a bit of soup!

Enjoy!