Last week I made a soup with kale. Kale-wah?! I am a kale novice, and a bit frightened of it. First off, kale is one hardcore and tough green...it's almost....leathery. I just can't really imagine sauteing the stuff and it would surely beat chard or spinach in hand-to-hand combat any day. This soup also has butternut squash, which is a major milestone for me because years ago I made the following decree: "The most disgusting foods in the world are winter squashes, olives, and cottage cheese!" Now it looks like only two of those will be become permanent fixtures on the list.
I shamelessly stole this recipe from Simply Recipes - one of my food blog favorites. I've never had a knack at following recipes to their exact specifications, and I threw in some portabellos, which I know think are quite necessary in the dish: they add a certain earthy heartiness to the soup. I'm also a lifelong fan of all things mushroom. (And has anyone else noticed that the fancy shiitakes and creminis in the bulk bins are often just as cheap as the pre-wrapped button mushrooms?!) I also added some peppers to the roasting pan because I had them (a soup is the perfect excuse to clean out your produce bin, am I right?).
We ate this soup for two days straight and each night Matt brought home a fresh loaf of bread to accompany the meal. We're heathens!
Roasted Veggie Soup
- 3 medium carrots, peeled and quartered lengthwise (I used 5.)
- 2 large tomatoes, quartered (I used a can of peeled whole tomatoes.)
- 1 large onion, cut into 8 wedges or 4 or 5 slices
- 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges (I used a whole squash, small in size.)
- 6 garlic cloves
- 1 Tbsp olive oil
- 6 cups or more of vegetable broth
- 4 cups of finely chopped kale (Used one bunch.)
- 3 large fresh thyme sprigs
- 1 bay leaf (Used a few.)
- 1 15 oz can of Great Northern white beans, drained
- I added a couple of large portobella mushroom caps, sliced, and a large handful of baby bell peppers.
2 Cut squash and carrots into 1/2 inch pieces; set aside. (I simply scooped the insides of the squash out and added to the soup as spoonfuls.) Place garlic cloves in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf(s) to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.
3 Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.