More of a technique than a recipe - this is a great go-to meal to clear out your fridge. Try making a large batch and saving for busy weekday lunches. Don't forget to add potatoes, sweet potatoes, turnips, or rutabaga if you have some handy!
Recipe and photo by one of our favorite sources: SimplyRecipes.com (Adapted for Intervale Food Hub Members)
- 3 medium carrots, peeled and quartered lengthwise
- 1 large onion, cut into 8 wedges or 4 or 5 slices
- 1/2 small squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
- 6 garlic cloves, peeled
- 1 Tbsp olive oil
- 6 cups or more of vegetable, chicken, or beef broth (depending how thick you prefer your soup)
- 4 cups of chopped kale
- 3 large fresh herb sprigs (thyme or rosemary) (or replace with dried herbs in a pinch!)
- 1 bay leaf
- 1 15 oz can of white beans or garbanzo/chickpeas drained
1 Preheat oven to 400°F.
2 Roast your vegetables! Coat chopped vegetables with oil. Roast for about 45 minutes. Roast vegetables about 45 minutes, stirring once or twice, until they are tender.
3 Purée roasted garlic and onions until smooth.
5 Deglaze the roasting pan: Pour a little bit of water or broth onto your roasting pan. Scrape the browned caramelized bits of vegetables from the pan.
4 Start soup with browned bits, broth, puréed vegetables: Add your deglazing liquid and garlic & onion puree to a large pot. Add kale, herbs, and bay leaf to the pot. If needed, add more liquid to cover. Bring to a boil over high heat, then reduce to a simmer and cook until kale is just tender (approximately 15 min).
5 Add roasted vegetables and beans: Simmer for 8 to 10 minutes and add more broth or water to the soup if it needs thinning. Discard herbs, and season with salt and pepper.