Roasted veggies

I've discussed roasting veggies in another post, but I thought I'd let you know something I recently found out (while roasting every root veggie I could think of to celebrate cooler weather in the desert!)

You can roast radishes! Yep! Try it - I cleaned them, cut the tips off, and threw them in with potatoes, sweet potatoes, squash, onions, turnips, parsnips. Even hubby (aka "if my mother didn't make it,then it's not a food) liked them.

Split Pea Sans Ham Soup
Save the pigs!

Contrary to my ex-husband's way of thinking, split pea soup is wonderful without ham. You won't even miss it. The reason: it's chock full of veggies - thick and comforting.

1 2 cup bag of split peas
7-8 cups of water
1 medium onion, diced
1-2 cups of carrots
1 cup of celery
Lots of pepper, salt to taste, 2 bay leaves, 2 tablespoons marjoram
1/4 cup soy sauce or vegetarian worstershire
1 cup of diced potatos

Wash the split peas, add water, bring to a simmer. Add the onions, carrots, celery, herbs and spices. Let simmer until the peas have 'dissolved' into the broth and veggies are nicely cooked. Add potatoes and either the soy or the veg worstershire. Simmer until the potatoes are cooked.

This can also be frozen. Spice it up any way you want. Who says comfort food can't be spicy?

I like a bowl of split pea soup with a slice of crusty french or sourdough bread.