Grill

This hearty Fall soup was inspired by Yotam Ottolenghi's Roasted Vegetable Soup in Plenty. This soup takes about an hour to prepare, but most of that time is spent loosely supervising a grill and enjoying the early Fall evening. I added yellow fava beans (AKA Greek favas) which blend nicely with the roasted veggies and garlic to make a hearty, complete, one pot Fall dinner. An added benefit of this recipe is that there is almost no chopping since everything gets blended in the end! So take the time you would have spent chopping, and wander the garden.

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