Eat Your Vegetables' Soup (Vegan-Friendly)

• 2 -3 garlic cloves
• 1 yellow bell pepper
• 2 cups broccoli florets
• 2 -3 cups cauliflower florets
• 12 small fennel, cut into 1-inch pieces
• 1 medium red skin white potato, diced
• 2 large shallots, quartered
• 1 medium tomatoes, seeded and cut into wedges
• 1 medium zucchini, cut into 1-inch chunks
• 3 cups acorn squash, cut into 1 1/2-inch chunks
• 1 medium carrot, peeled, cut into 1-inch chunks
• 1 tablespoon cooking oil
• 1 teaspoon garam masala (read *NOTE)
• 2 cups low-fat milk (or plain soymilk)
• salt
• fresh ground black pepper
• 2 roma tomatoes, diced small (optional)

1. *NOTE: substitute 1/2 teaspoon ground cinnamon, and 1/8 teaspoon each of ground allspice, ground coriander and black pepper for the garam masala.
2. Preheat oven to 425 degrees.
3. Lightly grease a large baking sheet.
4. Place the cut up vegetables on the baking sheet.
5. Drizzle or spray a bit more oil on the vegetables and toss to coat.
6. Bake the vegetables 15 minutes.
7. Stir and bake about 10 minutes longer or until softened.
8. Transfer the vegetables to a large soup pot.
9. Add the garam masala and 3 cups water.
10. Bring to a boil, reduce heat and cover soup pot.
11. Simmer until the vegetables are very soft, about 20 minutes.
12. Add the milk (or soymilk).
13. Heat through but do not boil.
14. Using an immersion blender, puree the soup mixture until smooth.
15. Season with salt and pepper.
16. Can be served hot or chilled.
17. Garnish with the diced tomatoes if desired.
18. For Vegan, use soymilk!

garlic, yellow bell pepper, broccoli florets, cauliflower, fennel, red skin white potato, shallots, tomatoes, zucchini, acorn squash, carrot, cooking oil, garam masala, lowfat milk, salt, fresh ground black pepper, roma tomatoes

Taken from www.food.com/recipe/eat-your-vegetables-soup-vegan-friendly-152748 (may not work)