Update: More Roasted Veg Soup!

I thought it would be nice to show some pictures from my most recent venture into the roasted red pepper soup. This time I added a few more beets, which made the soup even more rich in color, and used leeks instead of green onions. The other proportions remained mainly the same to the recipe I described here. I was making a meal for about 25 people, and the soup would be one of a few side dishes.

Below you can view the pics in chronological order and see the process.

First, the fresh veggies go in the roasting pan.

Done roasting!Ready for blending...All blended up...A delicious looking pile of veggie liquid...Adding the maple syrup, buttermilk, veggie broth and skim milk.All done!This meal was a collaboration with my sister, Laurel (who assisted me in the kitchen and made some delicious breads) and was created for a party in my stepfather's honor. He just received his masters, in addition to starting an amazing new job. We did out best to make the meal reflect what a great person he is!

Congratulations, Jim!