Clean out the fridge Roasted Veg. Soup

We had so much stuff in our fridge from the final garden clean out: carrots (regular and heirloom), celery, leaks, potatoes and I didn't want any of it to go to waste so today I got out the cutting board and went to town.  I decided roasting the veggies would really bring out some intense flavour *mostly the sweetness* since I can't seem to get enough natural sugars in my day!  Here are the pictures of the process.  The quantities are not really important because anyone can clean out their fridge and cold cellar to make soup. 

While the roasted veggies were finishing up, I sauteed the left over sunday brunch bacon with the leaks.  Ohhh the smell ....

I added a bit of pumpkin (in the measuring cup), I only used about a 1/4 of the measuring cup- Thyme from my garden and the celery.

Roasted veggies, cut into big chunks, coated in olive oil and some herbs (basil and oregano), oven at 400F for 45minutes

Add these to the pot with some no salt added broth and water.

I added chick peas for some extra protein, I let this boil on Med for 25 minutes.

Puree and serve!