Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Grease two baking sheets lightly with oil.

Divide vegetables between the baking sheets. Drizzle generously with oil and sprinkle with salt, tossing veggies evenly to coat. Place baking sheets into the oven and roast vegetables for about 40–45

minutes, switching racks halfway through baking.

Remove from oven before the

vegetables get brown and crisp. Allow to cool for about five minutes. Remove skins from tomato wedges; they should come off easily.

Place roasted veggies into a large pot along with the flanken, water, chicken soup, and spices. Bring to a boil, then lower the heat and simmer for about three hours, or until meat is very tender.

Remove the flanken from the pot and blend the soup using an immersion blender, until smooth and creamy. Shred the flanken

using two forks and return the shredded meat to the soup. Serve hot.