Kale and Roasted Vegetable Soup
#361224 - 10/03/10 01:08 PM
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Roasted vegetables, puréed and then cooked with broth, kale, and white beans make up this hearty soup. Of all the leafy green vegetables, kale is my least favorite; I usually find it too bitter. But in this soup, matched with the savory roasted vegetables and buttery beans, it's fabulous. I have used Swiss Chard instead of Kale or even spinach. This soup is wonderful and a family favorite. I do have trouble with high fiber content of beans so I make the quantity small or add some ground sauteed turkey instead for more protein. We usually have this as a main course with some crusty bread. A real toasty dinner on a chilly day!
Kale and Roasted Vegetable Soup Recipe
INGREDIENTS
3 medium carrots, peeled and quartered lenthwise
2 large tomatoes, quartered (optional if you can't eat them)
1 large onion, cut into 8 wedges or 4 or 5 slices
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
6 garlic cloves
1 Tbsp olive oil
6 cups or more of vegetable broth*
4 cups of finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 15 oz can of Great Northern white beans, drained
If cooking gluten-free, use gluten-free broth.
METHOD
1 Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occassionally, about 45 minutes.
2 Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.
3 Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.
Can be made a day ahead. Serves six.
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This sounds delish and great for me, since I am a vegetarian. Thanks for posting the recipe!
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