ROASTED VEGETABLE SOUP

Last week my net connection was down so you can imagine the suffering ;) , the worst part in it was that I could not post to my blog when I had promised I would have something up  every week  :( . Well I also believe that every cloud has a silver lining,  this week was my movie time so I didnt get time to cook still I can talk to you about a new dish. I generally cook on Sundays as thats when am free and up in the morning :) last Sunday I had made Soup. All those who know me will tell you Sunday and no chicken...SURPRISE...!!! Well thats a funny little story. I wanted to make chicken and had asked the butcher on Friday itself to keep one ready for me by Saturday evening. When I went on Saturday he said its over so I told him to keep one by Sunday morning. I went to the shop 5 times on Sunday and he could not get chicken. Can u believe a butcher shop without meat or chicken :) . Genarally its said we should get the ingredients available and then decide on the dish..... there's where i totally differ, I always plan what I wanna make and then go shopping. I have faced this problem of changing my plans at the end moment several time but it never happened that I didnt get the main ingredient. Anyways failing to get any chicken I was so sad and needed something comforting and easy to cook....so my Roasted Vegetable Soup was created

FOR SOUP
Potatoes	2 number
Carrot	3 number
Parsnip	2 number
Pumpkin	1/4 of a medium sized
Cauliflower	1/2 of a large one
Milk	2 cups
Ginger, grated	2 teaspoon
Mint leaves	A few handful
Oil	2 tablespoon
Salt	A per taste
Pepper	A per taste

     SOUP :-

1. Preheat oven to 160C. 
2. Peel and cut the vegetables in large cubes. Arrange them in a tray . Drizzle a bit of oil on the vegetables; season with salt and pepper.
3. Cover the vegetables in the tray with a foil. Roast the vegatables in the oven till they are done.
4. Heat one tablespoon oil in a large saucepan; add the vegetables and cook during the process keep mashing the vegetables.
5. Add the milk on the saucepan and stire the vegetables to it. Add salt and pepper and keep stiring.
6. Blend the soup till smooth and keep cooking till the desired consistancy is reached.
7. In a different pan heat one tablespoon oil, add the grated ginger and fry for 5 min. Add the mint leaves and fry for 1 min and add it to the soup.
8. The soup is ready to be served.

I served it with crunchy grilled cheese sandwich...it did comfort me :) .