Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Kale and roasted vegetable soup

Kale and roasted vegetable soup

Name: How to cook Kale and roasted vegetable soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

A Chef and A Mom

Kale and roasted vegetable soup

Vegetables are roasted, puréed, and then cooked with broth, kale, and soya nuggets to make a wonderfully hearty soup. This kale soup has become a regular winter staple in our home

Ingredient

Food ration :

6 servings

Cooking time :

1 hour

medium carrots, peeled and quartered lengthwise

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

Cooking instructions

* Step 1

Preheat oven to 400 Fahrenheit

* Step 2

Rub rimmed baking sheet with a thin coat of olive oil.

* Step 3

Place carrots, squash, tomatoes, onion, and garlic on the baking sheet and sprinkle with a little more olive oil and salt and pepper

* Step 4

Rub the oil over all of the vegetables so that they are well coated.

* Step 5

Roast vegetables about 45 minutes, stirring once or twice, until they are cooked through and nicely browned

* Step 6

Remove the roasted squash and carrots from the pan to a cutting board.

* Step 7

Cut into 1/2-inch pieces and set aside.

* Step 8

Remove the roasted garlic from their peelings and place in a food processor.

* Step 9

Add the roasted tomatoes and onions.

* Step 10

Scoop out 2 ladlesful of vegetables and keep aside. Pulse the remaining in the processor until almost smooth.

* Step 11

Add a little water or broth to the baking sheet and scrape up any browned bits.

* Step 12

Add the browned bits, the broth, and the puréed vegetables to a large pot

* Step 13

Add the chopped kale, thyme, and bay leaf to the pot

* Step 14

Heat on high to bring to a boil, lower the heat to reduce to a simmer.

* Step 15

Simmer uncovered until the kale is tender, about 30 minutes.

* Step 16

Add the roasted carrots and squash to the soup.

* Step 17

Lastly add the soya nuggets and the reserved roasted vegetables to the soup.

* Step 18

Simmer for 8 to 10 minutes and add more broth or water to the soup if it needs thinning.

* Step 19

Season with salt and pepper and discard thyme sprigs and bay leaf.

* Step 20

Enjoy a bowlful of this yummy, healthy soup with your choice of breads

* Step 21

Tips: soya nuggets is for adding some protein content to the soup. You can replace it with cooked white beans or shredded chicken for a non vegetarian option and cook until the chicken softens. Leftover turkey meat(from your thanksgiving treat) can also be another option.