| 1. |
Preheat oven to 450°F. |
| 2. |
Put whole garlic cloves on a baking sheet. Slice the other vegetables into 1" pieces and add to the baking sheet. |
| 3. |
Season with olive oil, salt, herbs, and spices. |
| 4. |
Roast in the oven 25-30 minutes turning halfway through. |
| 5. |
Pour the chicken broth in a saucepan and bring to a simmer. Turn off heat. |
| 6. |
Transfer the vegetables into a large blender or food processor. |
| 7. |
Pour hot chicken broth over vegetables then puree until smooth. |
| 8. |
Serve with yogurt, fresh thyme, and chives on top. |
