I was poking around the Project Food Blog entries and in round 7, The Front Burner, made this healthy and colorful soup with roasted root vegetables. I am always looking for easy and healthy recipes to make because we cannot always eat steak pies in puff pastry, now can we? I love the flavors in this soup. The vegetables are sweet from being roasted and the sweet potato softens to thicken the soup. It’s hearty and warms you right up on a chilly day. I was afraid that the kale would be overpowering because the entire bunch goes in, but it is wonderful! I look forward to trying it with other roasted vegetables and spices for variety, but the kale is definitely staying. Give this guilt-free soup a try.
If the cold weather has you craving soup like me, then I suggest you head over to Shutterbean and check out her soup round-up. Tracy was kind enough to include my Mushroom Tarragon Soup and boy am I in good company. She even divided the list into vegetable based and meaty soups because she’s cool like that. Happy soup making!
Recipe: Vegan Kale and Roasted Vegetable Soup
Recipe slightly adapted from The Front Burner
3 medium sweet potatoes, peeled, 1/2″ dice
1 large rutabaga, peeled well, 1/2″ dice
1 large onion, diced fine
3 cloves garlic, minced
5-6 C. water (the more water you add, the more broth you’ll have)
1 bunch kale, trimmed from the stem and torn into bite-size pieces
1 t. cumin
1/2 t. coriander
1 can black beans, drained and rinsed
salt and pepper to taste
1-2 t. of your favorite hot sauce (optional)
1. Preheat oven to 400 degrees. Peel and dice the sweet potatoes and rutabaga into roughly a 1/2″ dice. Peel the rutabaga well because the exterior can be woody. Spread vegetables evenly on a sheet pan and toss with olive oil and sprinkle with salt and pepper. Roast for 40-45 minutes or tender and the edges are brown, stir halfway through the cooking time.
2. Sauté the onions and garlic in a heavy-bottomed pot until the onions are soft and the edges begin to brown. Add the roasted vegetables, water and spices. Cover and bring up to a simmer.
3. Add the black beans, stir and then add the kale. Stir until the kale begins to wilt and cover until the beans are heated through and the kale is tender, about 10 minutes.
4. Add a teaspoon or two of hot sauce if you like things a bit spicy. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into individual bowl and serve.
P.S. Last night Kasey of Turntable Kitchen and I were tweeting soup ideas. It was oh so fun. Thanks to this new recipe, I (hopefully) helped her with a soup invention from what she had on-hand. She had the fantastic idea to add smoked paprika to sweet potato soup and well, smoked paprika is one of the best things on earth. I hope the soup turned out great, Kasey!