Kale and Roasted Vegetable Soup


Visually appealing? Perhaps not so much, but this soup we adapted from Elise’s Simply Recipes was simply delicious. The roasted vegetables give the soup a nice depth, and we always heart kale!  Lisa’s dad had never tried kale before, so this was a good introduction to this superfood.

Lisa says:

Yum! This smells really good. Were you putting extra garlic in there?

Chris says:

Heck yeah — in addition to the six cloves the recipe called for, I threw in 6 whole roasted garlic cloves at the end. So you might encounter delicious little flavor gobs.

Seto says:

There’s 12 cloves of garlic in here? You really can’t taste it; it’s not overpowering at all — what’s hiding it?

Chris says:

Maybe the sweetness from the squash? Also, the garlic cloves are roasted so they’re a lot mellower than usual.

Lisa says:

Oh, I forgot, you may not like the squash… it’s sweet. What do you think of kale?

Seto says:

I like all these ingredients put together this way in the soup; I can’t tell you what I’d think of the kale separately… but this soup is very good! And I noticed it didn’t take a lot of work…

Chris says:

It really didn’t. You spend a lot of time waiting for the veggies in the oven, but actual preparation time is pretty short.

Lisa says:

I love soups on days like this when it’s cold and rainy outside!

Chris says:

From the look of the forecast, we may be having a lot of soup this week…


Kale and Roasted Vegetable Soup
3 medium carrots, peeled and quartered lengthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
6 garlic cloves
1 tbsp olive oil
6 cups vegetable broth
4 cups of finely chopped kale
2 sprigs fresh oregano
1 bay leaf
1 15-oz can of Great Northern white beans, drained

Preheat oven to 400°F. Drizzle a baking sheet with a little 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 occasionally, about 45 minutes.
Place garlic cloves (remove papery skin), tomatoes, and onion in a food processor and puree until smooth. Add the puree and the vegetable broth, the kale, oregano, and bay leaf to a large dutch oven. Bring to a boil, then reduce heat. Simmer uncovered until the kale is tender, about 30 minutes.
Meanwhile, cut squash and carrots into 1/2 inch pieces; set aside. When kale is tender, add carrots, squash, and the drained beans to soup. Simmer 8 minutes, adding more broth to thin soup if necessary. Season with salt and pepper. Discard oregano and bay leaf.

6 Servings

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