Roasted Vegetable Soup
I roast these vegetables just for the soup.  But if you want to get two nights out of one recipe, double the number of vegetables you cook.  Serve half strait out of the oven as a side dish one night.  Make soup out of the remaining vegetables and serve with croutons for dinner on night two!

2 large parsnips, peeled and chopped
2 cups carrots, peeled and chopped
1 medium head of cauliflower, chopped
½ yellow onion chopped
2 cloves garlic, minced
2 tablespoons butter
Olive oil
8 cups chicken stock
Salt and pepper

Heat oven to 425.°  Spread vegetables out on a roasting pan and toss with olive oil until just coated (about 3 tablespoons).  Place in oven and cook for about 15 minutes until tender and browned.  A fork should easily poke into the vegetables. 

While the vegetables are roasting, sauté onion and garlic in butter and 2 tablespoons of olive oil in a large stockpot.  When onions become translucent, add the chicken stock to the pan and bring to a boil.  Add roasted vegetables and continue to boil.  In batches puree soup in blender, or use an immersion blender, until soup is smooth.  Return to stockpot and season with salt and pepper to taste. 

Serve hot.