I was seriously contemplating with myself.... on whether to call this recipe a soup (or) chowder. Chowder is presumably thick, cream-based and is one of the many variations of soup while soup is much thinner and uses only broth. So, now you know why I call this thick, heavy cream based recipe a "chowder".
But, whatever you call it, this simple, hearty, nutrient-rich recipe has bunch of colorful veggies, roasted in oven to perfection and blended together into one thick, creamy & delicious soup. When it comes to seasonings, I have kept it really simple and straight-forward, with just salt & pepper. But, feel free to use seasonings of your choice ranging from cumin powder to chilli powder to fresh/dried herbs.
The thought of adding quinoa to the recipe occurred to me when the vegetables were in the oven and I must commend myself for making that choice. Quinoa adds a great texture & crunch to the soup and is very filling too! With a simple cheese toast on the side, this is one hearty, healthy meal that can satisfy your entire family!
And, this recipe is super simple and very forgiving too! All you have to do is to chop the vegetables in bigger chunks, toss them with spices into the oven. When done, use a blender/ food processor/ mixer and pulse it to your desired consistency. Add broth, cooked quinoa (left-over quinoa works great too!!), cream and bring it to a boil. I mean, can a recipe get any easier? I have also kept the ingredients list very simple.. most of the ingredients are pretty basic and would be readily available in any active kitchen! One great recipe that you can certainly customize with your favorite veggies & seasonings!