Left over magic!

We have talked about kitchen fails, but what about kitchen victories. I have been down most of the weekend and am now finally starting to feel better. I put some vegetables in the oven, roasted them off, and put them in homemade chicken stock.

Vegetables:
Butternut squash(1)
Sweet potato(1)
onion(1)
garlic (2 cloves)
Carrots (3)
Left over chicken, beef, or lamb

1 teaspoon cumin, white pepper, and peri peri (Indian spice)
1 tablespoon salt
1 bay leaf
1 sprig Rosemary whole
2 boxes of chicken sock
1 bag of spinach
1/4 cup white wine

Roast all vegetables till tender, add to chicken stock already warming on the oven, add all spices, bring to boil, add the wine and let simmer for an hour. Use immersion blender to make smooth after removing bay leaf and rosemary. Add spinach let wilt, add meat let warm serve over rice or Quinoa