Recipe of Award-winning Kale and roasted vegetable soup

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, kale and roasted vegetable soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Roasted vegetables, pureed and cooked with broth, kale, and a nice mix of Italian sausages make up this hearty soup. This soup brings out the rich flavors of kale and leaves out its typical bitterness. This soup is a winter staple in our family. Vegetables are roasted, puréed, and then cooked with broth, kale, and white beans to make a wonderfully hearty soup.

Kale and roasted vegetable soup is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Kale and roasted vegetable soup is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook kale and roasted vegetable soup using 11 ingredients and 24 steps. Here is how you cook that.

The ingredients needed to make Kale and roasted vegetable soup:

1. Take 3 medium carrots, peeled and quartered lengthwise
2. Take 2 large tomatoes, quartered
3. Get 1 large onion, cut into 8 wedges or 4 or 5 slices
4. Take 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
5. Take 6 garlic cloves
6. Prepare 1 Tablespoon olive oil
7. Take 6 cups or more of vegetable broth
8. Prepare 4 cups finely chopped kale leaves
9. Take 3 large fresh thyme sprigs
10. Get 100 grams soybean nuggets(optional)
11. Take 1 bay leaf

Add the drained white beans to the soup. Bring to a boil then reduce heat. Add the white beans, roasted carrots and butternut squash to the soup. Heat the olive oil in a large soup pot; cook the onion and garlic until soft.

Instructions to make Kale and roasted vegetable soup:

1. Preheat oven to 400 Fahrenheit
2. Rub rimmed baking sheet with a thin coat of olive oil.
3. Place carrots, squash, tomatoes, onion, and garlic on the baking sheet and sprinkle with a little more olive oil and salt and pepper
4. Rub the oil over all of the vegetables so that they are well coated.
5. Roast vegetables about 45 minutes, stirring once or twice, until they are cooked through and nicely browned
6. Remove the roasted squash and carrots from the pan to a cutting board.
7. Cut into 1/2-inch pieces and set aside.
8. Remove the roasted garlic from their peelings and place in a food processor.
9. Add the roasted tomatoes and onions.
10. Scoop out 2 ladlesful of vegetables and keep aside. Pulse the remaining in the processor until almost smooth.
11. Add a little water or broth to the baking sheet and scrape up any browned bits.
12. Add the browned bits, the broth, and the puréed vegetables to a large pot
13. Add the chopped kale, thyme, and bay leaf to the pot
14. Heat on high to bring to a boil, lower the heat to reduce to a simmer.
15. Simmer uncovered until the kale is tender, about 30 minutes.
16. Add the roasted carrots and squash to the soup.
17. Lastly add the soya nuggets and the reserved roasted vegetables to the soup.
18. Simmer for 8 to 10 minutes and add more broth or water to the soup if it needs thinning.
19. Season with salt and pepper and discard thyme sprigs and bay leaf.
20. Enjoy a bowlful of this yummy, healthy soup with your choice of breads
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.
22. Tip: kale gives a good body to this soup, however you can use any leafy green of your choice
23. Tip:take care not to burn the vegetables while roasting. The temperature and timing can differ for your oven
24. For more interesting and healthy recipes visit: https://www.youtube.com/channel/UCrRiXQZZrIUv4bE9gvy12aA

Add the white beans, roasted carrots and butternut squash to the soup. Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. In a large pot over medium heat, heat oil. Heat a tablespoon olive oil over medium heat.

So that is going to wrap this up with this exceptional food kale and roasted vegetable soup recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!