Kale Soup" Check out our Insider Kale Soup Recipe In No Time!" This Kale-Soup consisted of a lot of vegetables. Try out this hearty & healthy winter soup. Awesome! Ingredients (6 servings)To prepare 3 carrots (peeled and quartered in lengthwise), 2 tomatoes (quartered), 1 onion (peeled and cut into wedges), 1/2 small butternut squash (peeled, seeded, cut lengthwise into 1/2 inch thick wedges), 6 garlic cloves, 1 tablespoon of olive oil, 6 cups of vegetable stock, 4 cups of finely chopped kale, 3 large fresh thyme sprigs, 1 bay leaf, 1 can of Great Northern white beans (about 15 ounces, drained). The Making Preheat oven at 400°F (375°F if using convection oven). Prepare a baking sheet with olive oil coat. Place in carrot, squash, tomatoes, onion and garlic on the baking sheet. Sprinkle with more olive oil, salt and pepper. Roast the veggies fro about 45 minutes until brown and tender. Cut the squash and carrot into half inch pieces, set aside. peel the garlic cloves and put into a blender. Add in onions and tomatoes. Puree until smooth. Pour 1/2 cup of vegetable broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add in 5.5 cups of broth, kale, bay leaf and thyme to pot. Bring to boil. Reduce heat and simmer for about 30 minutes until kale is tender. Add in carrot, beans and squash to soup and simmer for about 8 minutes. Season with salt and pepper to taste. Discard bay leaf and thyme sprigs.
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