Kale and Roasted Vegetable Soup, Birdeye

Sunday, January 20, 2013

This picture doesn't do the recipe justice...it's so stinking
delicious and great as a left over soup that I'm enjoying tonight...

CoCo had a piano recital Friday after school...this is everyone
at Junior Music Club that had a Christmas present for the
gift exchange...they tried to count say 3 times and with all
the parents being out to lunch and everyone on their phones
they couldn't get the count after so many times so they had to line
everyone up on stage...cracks me up!!  Chloe played Rudolf the red
nosed reindeer and did a marvelous job...She's standing near the
grand piano...(they did delay the Christmas Junior Music
Recital because of a death in the family)

Thankfully people like Maggie Miller, a dear friend that's come
over since 4 years old..yes, pre kindergarten, came over
last night...they had a great time talking ALL NIGHT long
then sleeping in but we all went to church!  

And after church you gotta do some XBOX Just Dance 3...:)
Sunday, January 20, 2013

A giant shout out to my Memphis friend Kim Harwood (who traveled and helped show Tu Jague back in the day) who gave me this great roasted vegetable soup recipe on Wednesday.  Yep Kim, I was headed to the store and picked up a squash and bunch of kale and got this on the stove for a soup and sandwich Wednesday and it was perfection.  I love the heartiness of the soup and I didn't have a sandwich with my soup.  Here's out it goes from Simply Recipes on the web.

Kale and Roasted Vegetable Soup

"A hearty winter soup recipe with kale, white beans and roasted carrots, butternut squash, tomatoes, onions and garlic"

3 medium carrots, peeled and quartered (I used the bunny ones already small and peeled about 1 cup)
2 large tomatoes quartered (I used cherry tomatoes left whole)
1 large onion, cut into wedges
1/2 small butternut squash, peeled, seeded and cut into 1/2 inch thick pieces (I used a whole squash)
6 garlic cloves
1 T. olive oil
6 C or more vegetable broth (I used 5 C. chicken stock)
4 C finely chopped kale (I used 2 bunches, stems removed and chopping thin is key)
3 sprigs fresh thyme (I used 1 t. dried thyme)
1 bay leaf
1 can Great Northern Beans, drained (I think you can use chick peas, corn or even kidney beans)

(A tip, I realized a little late to cook the Kale while roasting the vegetables so it cuts your total time in the kitchen in half)

Preheat oven to 400 degrees.  Brush rimmed baking sheet with olive oil (I sprayed with Pam to reduce calories).  Add all vegetables and drizzle with olive oil season with salt and pepper and toss to coat.  Roast about 45 minutes.  (I was in a hurry, so I roasted at 450 and had the carrots and squash in small enough pieces to cook faster)  Cool.

Cut squash and carrots into 1/2 inch pieces.  Peel garlic and place in food processor with the tomatoes and onions and process till smooth (I used a blender).  Pour 1/2 c. broth on baking sheet and transfer both broth and vegetable spray into a large pot adding the kale and 5 C. broth, thyme and bay leaf. Bring to a boil and reduce heat and simmer uncovered until kale is tender, about 30 minutes.  (Here is where I had the kale already going and added the food processor and sheet drippings at the end of cooking the kale)

Add the carrots, beans and squash and simmer 8 minutes to blend flavors adding more broth to thin soup if necessary and season with salt and pepper.  Discard bay leaf.  Can be made a day ahead and serves 6.  (because I used the whole squash and two bunches kale, I think it serves 8-10 and was EXCELLENT as leftover soup on Friday night....:))

I love this easy and low fat soup.  Can I say again how great Kale is for you?  Tell me what you think...

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