Kale and Roasted Vegetable Soup

Instructions

• 1. Preheat oven to 350°F (reduce heat by 25°F if using convection oven). Toss sweet potatoes, parsnips, carrots and butternut squash in 2 tablespoons olive oil and sea salt. Spread veggies on to a rimmed baking sheet in a single layer, then roast on the middle rack of the oven until vegetables are brown and tender, about 45 minutes. After the first 20 minutes of cooking, stir the vegetables.
• 2. While the veggies are roasting, proceed with the next step: In a soup pot over medium heat, sautee the onions in a few glugs of olive oil, until translucent, about 5-7 minutes, stirring occasionally. Add the garlic and cook one minute more, stirring a few times so the garlic doesn’t stick.
• 3. Stir in the tomatoes and lower the heat to low. Simmer for about 10 minutes.
• 4. When vegetables are done roasting, use a spatula to scrape them off the baking sheet. Place half of the vegetables in a blender or food processor with a cup or two of broth and blend.
• 5. Transfer vegetable puree to your soup pot. Add the remaining broth, chopped kale, beans, roasted vegetables, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.
• 6. Add more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.

• Servings : 6
• Recipe Type : Dairy Free, Gluten Free, Soups & Stews, Vegetables, Vegetarian