FALL VEGETABLE SOUP
One large zucchini, chopped
1/2 yellow summer squash, roasted and chopped
8 stalks of celery chopped
1 small yellow onion, chopped
3/4 cup carrotts, chopped
2 cloves garlic, chopped
1/4 cup extra virgin oil
1/3 cup chickpeas (optional)
2 quarts organic bone broth
1 tablespoon thyme
1 tablespoon rosemary
Sea salt and pepper to tase
1/2 juice of a lemon
1 bunch of fresh dill, chopped (optional)
Wash and prep veggies
Pre heat oven to 350F
Place the squash in a roasting tin, cut-sides up.
Drizzle over the olive oil and season, to taste, with salt and freshly ground black pepper, then scatter over the thyme and rosemary
Roast in the oven for 45-50 minutes, or until the squash is tender and has turned golden-brown in places. ( This can be done in advance to save time.)
Once the squash is dine, in heavy-bottomed stockpot over medium-low heat. Once hot, add the onions, garlic, and a pinch of salt; sauté for 6-7 minutes.
Add the zucchini, squash, celery and carrots and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add broth and chickpeas increase the heat to medium, and bring to a simmer.
Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes.
Remove from heat and add the dill and lemon juice. Season, to taste, with pepper.