1/2 tbsp olive oil (for roasting vegetables), plus 2 tsp for soup pot
3 beets, scrubbed & diced
1 small onion, diced
1 portobello mushroom, diced
1 large carrot, chopped
1 large pepper (green or red), chopped
3 1/2 C water
2 vegetable bouillon cubes
1/8 tsp turmeric
1/8 tsp curry
freshly ground black pepper
Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl, toss the mushrooms, beets, pepper, & carrot with 1/2 tbsp olive oil. Cook for 25 minutes.
In a large stock or soup pot, saute onion in olive oil until translucent. Add water, bouillon, spices, & vegetables, bring to a boil, then simmer until vegetables are cooked through.
Separately, prepare any grain to add to the soup, such as rice, quinoa, tiny pasta, etc. Jim used soft wheat berries (which take almost an hour to cook but, if you’re home with a cold like he was, go for it!).
Add the cooked grain to the soup. Serve with a salad and bread or crackers or even a sandwich.