Dinner

Kale and Roasted Vegetable Soup is for Dinner.

Kale and Roasted Vegetable Soup takes 15 minutes to prepare.

Kale and Roasted Vegetable Soup takes 85 minutes to cook.

Kale and Roasted Vegetable Soup makes 6 servings.

The ingredients for Kale and Roasted Vegetable Soup are:

3 Medium Carrots, peeled and quartered lenghtwise
1 Large Onion, cut into 8 wedges or 4 or 5 slices
1/2 Small Butternut Squash, peeled, seeded, cut lenghtwize into 1/2 inch thick wedges
6 Garlic Cloves
1 Tbsp olive Oil
6 Cups or more of vegetable/Chicken Broth
4 Cups of finely Chopped Kale
3 Large Fresh Thyme Sprigs
1 Bay Leaf

Here is how you make Kale and Roasted Vegetable Soup:

1. Preheat oven to 400 Deg F (reduce heat by 25 Deg F if using convection oven) Brush rimmed baking sheet with a thin coat of Olive Oil. arrange Carrots, Squash, Onion, and Garlic on sheet. Drizzle with more olive Oil. Sprinkle with Sea Salt and Pepper. Toss to coat. Roast Vegetables until they are brown and tender, stirring occasionally, about 45 minutes2. Cut Squash and Carrots into 1/2 inch pieces; set asside. Place Garlic Cloves in Food Processor. Add onion; puree until almost smooth. Transfer puree to large pot. Add 5 1/2 cups broth, Kale, Thyme and Bay Leaf to pot. Brink to boil. Rudeuce heat. Simmer uncovered until Kale is tender, about 30 minutes3. Add Carrots and Squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with sea salt and pepper. Discard Thyme Springs and Bay LeafServing Size: 2 3-Cup ServingsNumber of Servings: 6Recipe submitted by SparkPeople user CC0007.

The nutritional information for Kale and Roasted Vegetable Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 90.5

• Total Fat: 2.8 g
• Cholesterol: 0.0 mg
• Sodium: 983.0 mg
• Total Carbs: 15.0 g
• Dietary Fiber: 3.6 g
• Protein: 2.7 g

The dietary needs meet for Kale and Roasted Vegetable Soup is Gluten Free