Roasted Winter Vegetable Soup
As a family tradition each year my family adds a new dish to the menu. This year we had a nice addition to the Thanksgiving table, roasted vegetables. By roasting the vegetables we were able to retain most of the phytonutrients and vitamins as well as the flavor. Winter vegetables roasted are so tender and delicious. I love them. Although there were no leftovers this recipe reminded me of how delicious they were. Taking it a step further and using only roasted vegetables in soups this season, is the way to go.
This soup is incredible on a crisp Fall day. The x-factor is the butternut squash and the roasting; something about that combo, plus the kale — let’s not forget that superstar — creates a savory combo that just melts in your mouth and leaves you warm and satisfied. Make this soup and share your after pictures of your soup with me. Email them to firstname.lastname@example.org. Each person who sends in a picture will be entered into a drawing to win a $25 Visa gift card. Entries must be received by 12/24/2014. Drawing to be held on 12/26/2014. Only one entry per person.
Ingredients (Use organic ingredients when possible.)
* = good source of fiber
3 medium carrots, sliced ½ inch thick *
2 large tomatoes, quartered *
1 large onion, cut into 8 wedges *
½ small butternut squash, cut into ½ inch thick chunks *
6 garlic cloves, peeled
1 tbsp. extra virgin olive oil
Celtic sea salt and pepper
8 cups low-sodium vegetable broth
4 cups kale, finely chopped *
3 large sprigs of fresh thyme
1 bay leaf
2 cups chickpeas (garbanzo beans) *
1. Preheat oven to 400 degrees. Brush baking sheet with extra virgin olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper; toss to coat. Roast vegetables until they are brown and tender, stirring occasionally, about 45 minutes.
2. Place garlic cloves in food processor. Add tomatoes and onion; puree until almost smooth. Pour ½ cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 7 ½ cups broth, kale, thyme and bay leaf 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 eight minutes to blend flavors, adding more broth to thin soup if necessary. Season with Celtic sea salt and pepper. Discard thyme sprigs and bay leaf.
Serving Size: 1/6 of recipe
Total Fat: 4 g
Saturated Fat: 2 g
Cholesterol: 66 mg
Sodium: 600 mg
Total Carbohydrate: 41 g
Dietary Fiber: 7 g
Sugars: 8 g
Protein: 7 g
Yield: six servings
Prep time: 20 min
Cook time: 1 hour and 15 min