Going Dutch #04 – Kale

going-dutch Roasted Vegetable and Kale Soup

Makes 6 servings

Prep: 25 minutes
Cook: 70 minutes

Shopping List:

  • 30 ml or 2 tablespoons olive oil, divided
  • 3 carrots, peeled and quartered lengthwise
  • 2 large tomatoes, quartered
  • 1 large onion, cut into 8 wedges
  • ½ small butternut squash – peeled, seeded, and cut lengthwise into 1¼ cm or ½-inch thick wedges
  • 1 Yukon Gold potatoes
  • 6 cloves garlic, unpeeled
  • salt and freshly ground ground black pepper to taste
  • 450 gr or 4 (4 ounce) links sweet sausage, casings removed
  • 225 gr or 2 (4 ounce) links hot sausage, casings removed
  • 1480 ml or 6¼ cups vegetable broth, or more if needed
  • 270 gr or 4 cups finely chopped kale leaves
  • 3 sprigs thyme
  • 1 bay leaf
  • 1 can of 425 gr or 15 ounce garbanzo beans, rinsed and drained
  • 1 can of 425 gr or 15 ounce kidney beans, rinsed and drained

boerenkool-largeTO MAKE:

  1. Preheat oven to 200° C or 400° F.
  2. Brush a jelly roll pan with a thin coat of olive oil.
  3. Arrange carrots, tomatoes, onion, squash, potatoes, and garlic on the prepared pan.
  4. Drizzle remaining olive oil over the vegetables; season with salt and pepper.
  5. Turn the vegetables with a spoon to help coat evenly with the oil.
  6. Roast in preheated oven until browned and tender, turning occasionally, 20 to 30 minutes.
  7. Set vegetables aside.
  8. While the vegetables roast, place a large skillet over medium heat.
  9. Crumble the sausage into the skillet.
  10. Pour ml or ¼ cup vegetable broth over the sausage.
  11. Cook, breaking the sausage apart with a spoon as it cooks, until the sausage is cooked through and no longer pink, 7 to 9 minutes.
  12. Transfer sausage to a paper towel-lined plate to drain.
  13. Cut squash and carrots into 1¼ cm or ½-inch pieces; set aside.
  14. Peel garlic cloves; place in a blender with roasted tomatoes and onion and blend until smooth.
  15. Pour the mixture into a large pot.
  16. Pour ml or ½ cup broth onto the jelly roll pan.
  17. Scrape any browned bits from the surface of the pan with a wooden spoon or spatula.
  18. Pour broth and browned bits into the pot with the blended tomato mixture.
  19. Pour remaining vegetable broth into the pot.
  20. Add kale, thyme, and bay leaf to the mixture; bring to a boil.
  21. Reduce heat to medium-low and simmer until the kale is tender, about 30 minutes.
  22. Add sausage, carrots, potatoes, squash, garbanzo beans, and kidney beans to the soup.
  23. Continue cooking until hot, about 10 minutes.
  24. Thin the soup with more vegetable broth as desired.
  25. Season with salt and freshly ground black pepper.
  26. Discard thyme sprigs and bay leaf to serve.

Note: You can also use (homemade) chicken broth instead of vegetable broth.

ENJOY !

Amount Per Serving
Calories: 564
Total Fat: 27.3g
Cholesterol: 50mg
Sodium: 1751mg
Total Carbohydrates: 56.2g
Dietary Fiber: 12.6g
Protein: 26.3g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat a serving max !

PDF of this recipe: 20141002-Dutch-Roasted-Vegetable-and-Kale-Soup