Tomato, saffron & almond soup over roasted vegetables

Does this look like soup? Zach made a delicious soup tonight, but instead of serving it in bowls, he served it as a sauce over roasted vegetables. The soup recipe is from Food from the Place Below. We poured it over roasted potatoes, parsnips, and butternut squash. Our roasting technique came from Veganomicon.

In other news, I bought a yoga mat today. It’s pink. It stuck out of my backpack as I biked home, and I had to stop twice to adjust it so it wouldn’t fall out. I snagged it on a pole once. We’ll see if it makes the cut when we pack for NE.

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3 Responses to Tomato, saffron & almond soup over roasted vegetables

  1. Sidney says:

    That looks great! How did it taste?

  2. Pingback: Smoky grilled tempeh | HMS Badger

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