1 cup rutabaga, cubed
2 cups russet potatoes, cubed
1 cup turnips, cubed                                                                                                                                      2 2 cups carrots, cubed
1 cup sweet potato, cubed
1 cup white onion, cubed or diced
1 can (14 oz) of chic peas, drained
1 T. olive oil
Salt & freshly ground black pepper
1 t. dried thyme
1 t. freshly finely chopped rosemary (optional)
3-4 C. vegetable broth

PEPARATION:

Since vegetable sizes are somewhat arbitrary, just be sure to have roughly one cup’s worth of each of the above vegetables.

Scrub and trim ends and any bad spots off of all the root vegetables. You may wish to peel some or all of the vegetables..

Preheat your grill to 400-450 F.

To prep the vegetables for roasting, cut everything, including the onion, into 1 inch cubes. Place on a foil-lined cookie sheet or in a roasting pan. Add the chic peas to the chopped vegetables. Drizzle with oil and toss with your hands so everything is evenly coated. Rinse your hands and season the vegetables with a generous pinch each of salt and pepper and the teaspoon of herb. Toss again with your hands and spread into a single layer.

Roast vegetables on grill for 30-40 minutes or until they are browning at the edges, but still fairly juicy. Just before the vegetables are ready, bring 3 cups of vegetable broth to a boil in a large saucepan. When vegetables are done roasting, carefully add to the hot broth. If desired, add the additional cup of broth. Let soup simmer on medium heat for 10 minutes. Using the back of your stirring spoon, press some of the vegetables up against the side of the saucepan until they are smashed to help thicken the soup. Taste and adjust seasoning as needed.