Roasted Root Vegetable Chowder

Having this for lunch today!

Left over roasted root vegetable chowder.

Mmmm mmmm mmm... warms the soul!

Ingredients:

Russet potatoes

Cauliflower leaves and stem

Carrots

Purple onion

Garlic

Thyme

Parsley

Garlic powder

Red bell pepper flakes

Himalayan pink sea salt

Roast at 400 for about 45 min

Blend with water and nutritional yeast.

Heat up in a skillet.

Enjoy!

Bon appétit!

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