3 to 4 c. leftover roasted vegetables*
4 c. low sodium chicken broth or vegetable broth
1 tsp. celery seeds
salt and freshly ground pepper
1/2 c. chopped fresh flat leaf parsley (for garnish)

Place the vegetables, broth, 2 cups of water and celery seeds in a soup pot and bring to a boil over medium-high heat. Cover loosely and reduce heat to simmer until vegetables are very tender, 25 to 30 minutes. Remove from heat and set aside to cool. Transfer the vegetable mixture to a food processor and puree until very smooth. This may have to be done in batches. Return the soup to the pot. Add salt and pepper to taste and cook over medium heat until just heated through. Taste and adjust the seasonings, if necessary. Serve garnished with parsley.

*Turnips, parsnips, sweet potatoes, potatoes, carrots and red and white onions can be slow-roasted with a bit of olive oil and salt and pepper. They make very good side dishes as such.