Roasting vegetables adds lots of flavour and you can combine a mixture of what is in your fridge. Try to use up all parts of the vegetables including the leaves for added fibre, colour and flavour.
Cut beet greens off beets, wash well. Chop enough greens to make 4 cups (1 L) and set aside. Peel beets and chop.
Combine chopped beets, cauliflower, carrot, celery and garlic in a bowl.
Toss with orange juice, curry powder, cumin and coriander to coat. Spread vegetables onto a parchment paper lined baking sheet. Roast in a preheated 400 F (200 C) oven for about 30 minutes or until golden and tender crisp.
In a saucepan, heat oil over medium heat and cook onion for about 3 minutes or until softened. Stir in beet greens and cook for about 6 minutes or until wilted. Add roasted vegetables, broth and water. Bring to a boil.
Simmer, covered for about 15 minutes or until vegetables are tender.