A little bit about Lisette.....

Born and raised in the Pacific Northwest I feel most alive surrounded by trees and breathing in the fresh mountain air.

When I am not working you will most likely find me spending time outdoors, volunteering with my church and exploring this beautiful planet with my family. 

This is my place to share my passion for life and to encourage you to take time to find the extraordinary in your life.

Roasted Vegetable Soup

  • 6 beefsteak tomatoes, halved and cored
  • 2 leeks, white and pale-green parts cut into 1/2-inch pieces
  • 2 carrots, cut into 1/4-inch pieces
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 cans (14 1/2 ounces each) reduced-sodium vegetable broth
  • 1/4 cup chopped fresh basil


  1. Preheat oven to 425 degrees. In roasting pan, toss tomatoes with leeks, carrots, garlic, and oil. Season with salt and pepper. Roast in a single layer (tomato cut sides down) until tender, 1 hour. Using tongs, peel off tomato skins.
  2. In saucepan, bring vegetables, vegetable broth, and 1 cup water to a boil. Reduce heat; simmer 10 minutes.
  3. In batches, puree in blender. Stir in basil.
From Everyday Food, September 2003

Every once and awhile I stumble across a killer recipe and this Roasted Vegetable Soup is one of those. I have made it twice in two weeks. Once to eat and once to freeze. It is a little jesty, a lot delicious and received rave reviews from my meatatarian.

Read more at Marthastewart.com: Roasted Vegetable Soup - Martha Stewart Recipes

City exploration

Granville Island