Go Back
–+ servings
roasted-vegetable-and-kale-soup-recipe

Roasted Vegetable and Kale Soup

A hearty and healthy vegan soup packed with roasted vegetables and kale.
Print Recipe Pin This
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 2 cups butternut squash, peeled and cubed
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 cups kale, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Toss the butternut squash, carrots, celery, and onion with olive oil, salt, and pepper. Spread them out on a baking sheet.
  3. Roast the vegetables in the oven for about 25-30 minutes, until they are tender and slightly caramelized.
  4. In a large pot, heat a bit of olive oil over medium heat. Add the garlic and cook for about 1 minute.
  5. Add the roasted vegetables and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 10 minutes.
  6. Use a blender to puree the soup until smooth. Return the soup to the pot and stir in the chopped kale. Cook for another 5 minutes, until the kale is wilted.
  7. Serve hot and enjoy!

Nutritional Value

Calories: 150kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 700mg | Fiber: 5g | Sugar: 6g | Vitamin A: 10000IU | Vitamin C: 60mg | Calcium: 150mg | Iron: 2mg

Keywords

Soup, Vegan
Tried this recipe?Let us know how it was!