Soup with Roasted Vegetables and Kale


Soup with Roasted Vegetables and Kale

Roasted Vegetables and Kale Soup

Soup with Roasted Vegetables and Kale Ingredients:

Root veggies, 4 cups (such as turnips, sweet potatoes, carrots, white potatoes, rutabaga, and beets). Any combination that equals 4 cups can be used.

2 medium-sized tomatoes

1 onion, big

1–2 tablespoons olive oil

a pinch of salt and pepper

6 cloves of garlic

6–7 quarts vegetable stock

4 cups washed, stemmed, and finely cut kale

1 tablespoon thyme, fresh

1 leaf of bay

1 can (15 oz) drained excellent white northern beans


Preheat the oven to 400 degrees Fahrenheit.

All root vegetables should be washed and sliced into little bite-sized pieces. Drizzle olive oil over a baking sheet and arrange vegetables on top. Season with salt and pepper and drizzle with extra olive oil on top of the vegetables.

Tomatoes should be washed and cut into quarters. Cut onion into 6 wedges after peeling it. Place tomatoes and onions on a second baking sheet, drizzle with oil, then top with additional oil. Season to taste with salt and pepper.

Preheat the oven to 350°F. Place both baking sheets in the oven. Bake for 40 minutes, or until the root veggies are soft. Stir once in a while.

When the garlic is finished, peel it and combine it with the onions and tomatoes in a food processor. Puree with 12 cup vegetable broth until smooth.

Add the remaining vegetable broth, kale, thyme, and bay leaf to a large pot. Bring to a boiling point, then, get it to low heat and cook for 20 minutes, or until the kale is tender.

Stir for a couple of minutes to let the flavors merge, then add the roasted root vegetables and beans. Add more vegetable broth if necessary. Season to taste and serve.

It’s possible to make this a day ahead of time.

Serves 4–6 people.