For more information about the nature of the Hebrew calendar check here:
or go to Hebcal.com where you can find out the exact dates of Jewish holidays,Torah portions and a converter to check Hebrew dates against the Gregorian calendar.
I adapted my roasted vegetable soup from numerous sources. The most important thing to do is to spice the vegetables to your taste. I used cumin, tumeric, cayenne pepper, sea salt, pepper a little vinegar, garlic, onion, cilantro and splenda to give the vegetables full deep flavor. I added quinoa and red lentils to make a full body broth. I use acorn squash, red peppers, yellow peppers, carrots and kale. I added pressed baked tofu too. This is a really healthy low-fat, low carb soup. Enjoy