Appetizers / Soups / Salads

Kale and Roasted Vegetable Soup is for Soup.

Kale and Roasted Vegetable Soup takes 40 minutes to prepare.

Kale and Roasted Vegetable Soup takes 90 minutes to cook.

Kale and Roasted Vegetable Soup makes 6 servings.

The ingredients for Kale and Roasted Vegetable Soup are:

3 medium carrots, peeled & quartered
4 plum tomatoes. quartered
1 large onion, cut into 6 or 8 wedges
1/2 small butternut squash, cut into 4 or 6 pieces
6 cloves garlic, do not peel
1Tbs olive oil
7 cups chicken broth
4 cups Kale
2 sprigs fresh thyme, tied w/kitchen string
1 bay leaf

Here is how you make Kale and Roasted Vegetable Soup:

1. Preheat oven to 400 degrees.2. Brush 1/2 sheet pan with olive oil. Add first 6 ingredients to pan. Brush vegetables with additional olive oil or toss to coat. Salt & pepper to taste. Roast veges until they are brown and tender, 30to 45 minutes stirring occasionally.3. Cut carrot and squash into 1/2 - 1" cubes. Set aside. Peel garlic and add to food processor with tomatoes and onions. Process until almost smooth. 4. Add processed mixture to heavy bottom stock pot. 5. Pour 1/2 cup stock to bottom of the sheet pan scrape to release any browned bits of veges. Add this to the stock pot. Add the remaining 5 1/2 cups of chicken stock, stir. Add kale, thyme and bay leaf. 6. Bring to a boil, reduce heat, and simmer uncovered until kale is tenter. About 20 - 30 minutes7. Add carrots and butternut squash. Simmer 5 to 8 minutes for flavors to meld.8 Check seasoning, add salt & pepper if required. Discard thyme and bay leaf.6. Add the remaining Serving Size:?6 1-cup servings

The nutritional information for Kale and Roasted Vegetable Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 106.5

• Total Fat: 1.9 g
• Cholesterol: 0.0 mg
• Sodium: 1,137.8 mg
• Total Carbs: 19.6 g
• Dietary Fiber: 5.7 g
• Protein: 4.6 g