Roasted vegetable and kale soup –As the weather gets cooler, there’s nothing quite like a comforting bowl of soup to warm you up. Today, I’m excited to share a delicious recipe for Kale and Roasted Vegetable Soup. This dish is not only hearty and healthy, but it’s also packed with flavor. Let’s dive into the details!
Kale and Roasted Vegetable Soup
This vibrant soup features roasted vegetables and nutritious kale, making it a perfect meal for chilly days. The roasting process enhances the flavors of the vegetables, while the kale adds a nice texture and a wealth of nutrients.
Ingredients:
- 1 cup kale, chopped
- 1 medium zucchini, diced
- 1 bell pepper, diced
- 1 cup carrots, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: Crusty bread for serving
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the diced zucchini, bell pepper, carrots, and onion with olive oil, salt, pepper, and thyme. Spread the vegetables out on a baking sheet.
- Roast the vegetables in the oven for about 25-30 minutes, or until they are tender and slightly caramelized.
- While the vegetables are roasting, heat a large pot over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
- Add the vegetable broth to the pot and bring to a simmer.
- Once the roasted vegetables are done, add them to the pot with the simmering broth. Stir in the chopped kale and cook for another 5-10 minutes, until the kale is tender.
- Taste and adjust the seasoning if necessary. Serve hot, and if you’d like, add some crusty bread on the side for dipping!
This Kale and Roasted Vegetable Soup is not only simple to make, but it’s also a great way to use up any leftover vegetables you have in your fridge. Enjoy it as a light lunch or a cozy dinner. Happy cooking!