Roasted Tomato and Pepper soup

-2 large red peppers halved and de-seeded
-4 large tomatoes cleaned and halved
-1 large onion halved with skins
-2 large potatoes peeled and halved
-olive oil for brushing on vegetables
-chicken stock or boullion (whatever you have available)
-salt to taste

Brush olive oil on all the vegetable skins and place them
on a pizza tray face down. Broil on medium heat until vegetables start to blister and brown (5-7 minutes) keep watching.
Once the vegetables are browned remove and let cool down, remove the skin from the vegetables. Place the vegetables in a stock pot and put about 5 litres of water and add 3 chicken bouillons. (if you have stock use 3 litres of water and 2 litres of chicken broth) then add the potatoes

Bring your mixture to a boil and boil for 3/4 of an hour until all the veggies are really tender, remove your pot off the stove and with a hand processor blend until smooth.
Salt to taste and it's ready to serve. You can put a dash of sour cream with a basil leaf for a nice presentation. It's a healthy and a warming dish on a cold winters day.

Home Made Chicken Broth - for the Soul

Soups are great especially in this cold January that were having with the temp. at -10 degrees Celsius and for anyone south of Ontario Canada that's real cold! A soup is great because what ever you have in the fridge can go in. The main ingredients for a good soup is a celery stalk and onion and a carrot and a piece of fresh chicken.

-large stock pot
-3 Tablespoons of extra virgin olive oil
-1 largely chopped medium onion
-2 celery sticks cut in 2-3 pcs.
-1 large carrot cut in half
-one whole tomato
-1 to 2 pcs of chicken thighs and legs with skin
-salt and pepper to taste
-2 chicken bullion (optional)

Saute the veggies 2-3 minutes add water to the stock pot to 3/4 full add your chicken pcs. & tomato. You can add your salt and pepper and or bullion
Let boil for 2 hours until the chicken meat is so tender that it coming off the bone easily.
Use a slotted spoon to remove the cooked veggies, and the chicken and set aside.
Strain the broth with a fine strainer and let cool.
Take the skin and bones of the chicken off and put the chicken pieces aside. At this point your broth is made and you can add your favorite cooked rice, noodles, tortellini
You can put the excess broth in the freezer so that you can use it at a later date.