Thursday, January 23, 2014

Recipe of the Week: Super Veggie Soup with Kale

Winter is the time of the year that I really crave a big bowl of soup.  Since eating kale has become such a health craze, I searched recipe sites for hearty soups that included not only kale but a variety of other veggies.  I think eating soup is a great way to load up on your veggies in one serving.  Use this recipe at a guide, but I would encourage you to try other vegetables to this soup to fit your taste.


Super Veggie Soup with Kale


 Non-stick vegetable spray
3 carrots, peeled and quartered lengthwise
2 large tomatoes, quartered
1 large onion, quartered
1/2 small butternut squash, peeled, seeded and cut into 1/2 inch thick wedges
6 garlic cloves
1 tablespoon olive oil
6 cups canned begetable broth
4 cups chopped kale
3 springs thyme 
1 bay leaf


Preheat oven to 400.  Spray baking sheet with spray.  Arrange carrots, tomato, onion, squash and garlic on sheet.  Drizzle with oil and sprinkle with salt and pepper.  Toss to coat.  Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.

Transfer carrots and squash to cutting board and cut into 1/2 inch pieces; set aside.  Place garlic in food processor, then add tomatoes and onion; puree until almost smooth.  Add 1/2 cup broth and vegetable puree to a large pot.  Add rest of broth, kale, thyme and pay leaf to pot.  Bring to boil.  Reduce heat; simmer uncovered until kale in tender, about 30 minutes.

Add beans, carrots and squash to soup.  Simmer another 10 minutes to blend flavors, adding more broth is necessary.  Season with salt and pepper.  Discard thyme springs and bay leaf.

Note: This soup can be made 1-2 days ahead