Kale and Roasted Vegetable Soup: The Video.
I made a version of this soup early last year, when I was just starting to feel more confident in winging my own recipes. I beamed with pride as Casey took the first bite and declared it the best thing I had ever made. So when faced with Project Food Blog Challenge #7 – Video 411 – I thought this recipe would be a great one to makeover and share with you guys.
From the minute I clicked “submit” to enter the Project Food Blog competition months ago, I joked that it was a good thing that I would likely never make it to round 7, because there was NO way I could possibly make a video. But week by week my readers surprised me as I advanced through each challenge, and through it all, I’ve ended up also surprising myself.
I did make a video, I had fun doing it, and I’m pretty proud of it. It isn’t fancy or over the top, just simple and inviting – just like my cooking.
And so without further adieu, I present to you my Project Food Blog challenge video…
And just in case you want to prepare this soup yourself (do it!), here is everything you need to know…
Kale and Roasted Vegetable Soup
- 3 medium sweet potatoes, cubed
- 1 large rutabaga, peeled and cubed
- 1.5 medium onions, diced
- 3 gloves garlic, minced
- 4 –6 cups vegetable broth (use 4 if you want a thicker stew-like soup, and 6 if you prefer a brothier soup)
- 1 bunch kale, washed and trimmed
- 1 tsp cumin
- 1/2 tsp coriander
- 1 can black beans, rinsed and drained
- 1 small avocado, diced
- salt and pepper (to taste)
- Preheat oven to 400 degrees. Cube the sweet potatoes and rutabaga into evenly sized pieces. Toss with a bit of olive oil and salt and pepper, and spread evenly onto a sheet pan.
- Roast the vegetables for 45 minutes, or until browned and tender, stirring once halfway through cooking.
- Once the vegetables are done, sauté the onions and garlic over medium high heat in a heavy-bottomed pot (like a Dutch oven) until soft and starting to turn brown.
- Add roasted vegetables, vegetable broth, and spices and bring up to a simmer.
- Fill pot to the top with kale (washed and torn), and cover for at least 10 minutes so that the kale will wilt and steam.
- Check kale for tenderness after 10 minutes. Once ready, add rinsed black beans and stir well to heat through.
- Adjust final seasoning with salt and pepper. Ladle and serve into individual bowls, and top with freshly diced avocado.
Whatever you do, do not skip the roasting step! The caramelization and flavors developed through roasting are what makes this soup so good.
This really is one of my favorite soups of all time. There is something very rustic and homey about it, while still tasting fresh and light from all the greens.
You can also customize the recipe to fit what you have on hand, or what is in season where you live. I have always used sweet potatoes, but for the second vegetable I’ve swapped in carrots, parsnips, and turnips. Each version has been its own slightly different bowl of deliciousness.
What I like about this recipe is that it is so versatile. Not only can you swap in different vegetables, you can serve this (almost) year round. Kale is one of those amazing hearty greens that makes itself available from early summer all the way to winter.
Use summer kale, zucchini, and eggplant to make a light appetizer soup for a backyard dinner party in the summer. Or make it with winter kale and comforting root vegetables, to be enjoyed in a big mug snuggled up inside on a cold December day.
No matter when you make it, it is always healthy and always delicious.
Good to the last bite.
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