Soup's On: Roasted Fall Vegetable Soup

I created this soup on a whim. I'd read about a pumpkin soup that used peanut butter last week. Peanut butter? My curiosity was piqued. However, the recipe was in Polish and it involved apples, not something I wanted in my soup. I thought maybe I could make my own pumpkin soup with peanut butter, no apples. So when I was standing in the produce section of my market a few days later, surrounded by fall's bounty, an idea clicked. I would roast the vegetables then add peanut butter! And I didn't want just pumpkin since I'm not a huge fan; I wanted other veggies. 

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Soup's On: Taco Soup

This is the essential soup in my household. I make a large pot every week to keep in the fridge. It's a tasty, filling, low calorie, high fiber meal. It's portable to be taken on picnics and hikes. It's even good cold. I've served this to satisfied friends when they've come over for lunch; my middle child asks for it along with a veggie burger almost daily. When we go on playdates and pack lunches, Thing Two does not want a sandwich; he want's this soup. And it's super simple and fast to make from pantry items. The recipe has been modified from a version of Taco Soup my Weight Watchers leader gave me several years ago. One cup of soup has approximately 100 calories, less than 1 gram of fat and 6 grams of fiber. If you're a Weight Watcher member like myself, that's only 1 point per cup.

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