Zing! With Anabel Prince

Anabel makes a veggie soup perfect for fall. She's then joined by Celine, her best friend of 10 years, to talk all things friendship, pizza toppings, and 2010 antics.  Listen for a bonus segment where Anabel and Caroline eat vegan fast food.  Vegetable Soup (vegan):  1 quart vegetable stock  4-5 small gold potatoes (approx 1 lb)  celery  carrot onion  herbs (parsley, rosemary, thyme) raw green beans, snapped in half with ends removed 1 head cauliflower (or one bag steam-in-bag cauliflower) 1 bay leaf salt + pep, 21 seasoning salute (or all purpose seasoning)  olive oil for cooking Start off by roasting your cauliflower. If using frozen, microwave for 2 minutes first. Toss cauliflower with olive oil, season with salt + pep + 21ss. Roast at 400 for ~15 mins.  Chop potatoes into bite sized chunks. Dice celery, onion, and carrot, or be like me and buy the pre-chopped kind. (But really we should be cutting our own to not buy single-use plast