Creamy Roasted Root Vegetable Soup with Za'atar

Ingredients

• 6 cups diced green chiles, peeled and cubed
• 2 parsnips, peeled and cut into 1/2-inch pieces
• 2 tablespoons olive oil
• 2 tablespoons All-Purpose Lebanese Spice Blend
• 1/2 teaspoon pepper
• 4 cups chicken or vegetable broth, low sodium
• 1 cup whole milk plain yogurt
• 2 tablespoons baby spinach (or kale)
• 2 tablespoons Za'atar

Instructions

Pre-heat oven to 400º F and line two baking sheets with foil.

Place butternut squash and parsnip cubes in a large resealable ziplock bag along with olive oil and All-Purpose Lebanese Spice Blend. Seal bag and toss well.

Spread vegetables in a single layer evenly between both pans. Bake for 15 to 20 minutes or until golden brown.

Remove roasted vegetables from both pans and place in a large soup pot. Stir in chicken broth, yogurt and lemon juice. Puree until smooth using an immersion blender. Alternatively, you can puree in a high speed blender then return to a soup pot to warm.

Check for seasoning and adjust accordingly. Sprinkle each bowl with za'atar and another dollop of plain yogurt, if you wish, before serving.