Yes, soup again! It’s a great way to keep warm in winter, have a filling meal and still watch your calories and get good nutrituion. What’s not to love? This soup was just great, even better than I expected. Enjoy!
Kale and roasted vegetable soup (from Simply Recipes)
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″ thick wedges
6 garlic cloves
1 tablespoon olive oil
6 cups (or more) broth (can be vegetarian or poultry or beef)
4 cups chopped kale
3 fresh thyme sprigs
1 bay leaf
1 15-ounce can navy beans, drained and rinsed
Preheat oven to 400 degrees F. Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are nicely browned, stirring occasionally (about 45 minutes).
Cut the squash and carrots into 1/2″ pieces and set aside. Place the garlic, tomatoes, and onion in your food processor and puree until smooth. Pour 1/2 cup broth onto the baking sheet, and scrape up any browned bits. Transfer the broth and vegetable puree into a large pot. Add 5 1/2 cups broth, kale, thyme, and bay leaf to pot. Bring to boil, and reduce heat to simmer. Cook, uncovered, until kale is tender, about 30 minutes.
Add the carrots, beans, and squash to the soup. Simmer for 8 more minutes to blend the flavors, adding more broth if needed. Season with salt and pepper. Discard the thyme sprigs and the bay leaf. Makes about 4-6 servings.