For Worse!

Oh Me, Oh My, we have been sick over here! For almost 2 weeks! This cough and sniffle bug has made its way through all of us girls, starting with Sweet Little Evie on Christmas Eve, and quickly spreading to Baby Annie :( After lovin' on my girls for a week, the bug finally got to me on the morning of the 1st, and I've been sick as a dog ever since! I would not post a picture of myself right now for a million bucks! I look like a witch, seriously. I will however, post a picture of this lovely little lady, "Mrs. Poppin", dressed in a lovely combination of PJs and Mommy's clothes. Something to make me laugh in the midst of all the coughing!Ben was able to stay home with us for the past five days to hold down the fort, it was sooooo nice! When it comes to "for better, or for worse", this was a "for worse" sort of week - I love you Ben! I'm rarely so sick that I can't function, but this one got me! Right before getting sick though, I scored a major deal on one of my "wish list" items, this Le Creuset pot from Tuesday Morning. A new pot + sickness = time to make some comfort food!My Aunt Julie's Roasted Vegetable Soup that is! Delicious! It's a little time consuming, but not hard. I know a lot of people are sick right now, and this soup is just so lovely, that I want to share it with you. It's not an "exact" sort of recipe, almost none of the recipes I ever use are, but the great thing about this one is that you can modify it with the seasons! So, here goes...
You will need:
- A selection of fresh produce (my favorite combo is: 2 reg potatoes, 1 sweet potato, 1 white onion, 1 package brussles sprouts, 3 yellow squash, 1 package baby bella mushrooms)
- Olive Oil
- Season Salt
- 1 Box Chicken Broth (or your own home made stock)
- Milk (optional)

Directions:

Chop all of your veggies, spread on baking sheet, drizzle with olive oil, sprinkle with season salt. Bake at 400 degrees for about 20 min (time is different depending on amount of veggies). Once roasted, put all of your veggies in a large pot and use an immersion blender to make a sort of puree (you can put them into a regular blender). Once "smashed" to your liking, begin stirring in chicken broth over medium heat until you reach desired "soupy-ness". I sometimes add about a cup of milk too, if I want it to be creamy. Let simmer for just a bit, and viola! I really love to eat this soup with a Sister Shubert's yeast roll, it can't get any easier than that! I sometimes pick up a Publix rotisserie chicken to go with it too, but when you're not feeling so hot, soup and a roll is usually all you need! I certainly hope all of you are fairing better than we are in this first week of 2010! Happy New Year -Sheeeesh! ;)