about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

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.

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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

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  • 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)

 To Prepare:

  1. 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.
  2. Roast the vegetables for 45 minutes, or until browned and tender, stirring once halfway through cooking.
  3. 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.
  4. Add roasted vegetables, vegetable broth, and spices and bring up to a simmer.
  5. 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.
  6. Check kale for tenderness after 10 minutes.  Once ready, add rinsed black beans and stir well to heat through.
  7. Adjust final seasoning with salt and pepper.  Ladle and serve into individual bowls, and top with freshly diced avocado.
  8. YUM!

Whatever you do, do not skip the roasting step!  The caramelization and flavors developed through roasting are what makes this soup so good.

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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.

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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.

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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.

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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.

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No matter when you make it, it is always healthy and always delicious.

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Good to the last bite.

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You can VOTE for my entry here.  Thank you!

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191 Comments so far
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Sara     at 8:21 am


I’ve been eyeing this recipe since you posted it and finally got around to making it last night. The recipe was super easy to follow and the end result? DELICIOUS. I’ve never put kale in soup (and was a little skeptical at first) but I love the way it came out and the avocado was a great addition too. I just finished breakfast and am already looking forward to having some soup for lunch. :)



Bonnie     at 4:25 pm

Finally made this soup today. It was delicious! Lots of leftovers for this week! :)


Lauren @ Hungry Child in the City     at 1:18 pm

Hi Emily! This soup looks fantastic, I love all your fresh ingredients and great looking recipes. I am going to try this one!


Kool Kale « The Lively Kitchen     at 10:40 am

[…] kale, so I tend to cook it into soups. White bean, kale and sweet potato soup from Clean Food. Roasted Vegetable and Kale soup from Daily Garnish. What is your favorite way to eat kale?   My kids actually chew on kale as we […]

Katherina @ Zephyr Runs     at 12:44 pm

Organic kale is impossible to find in my beloved Publix down in Orlando for some reason. There’s one bag of conventional kale and I don’t want to grab that – I got some collards recently and am going to try that. Hopefully it’s still good, I love collards!


My Plan for the holidays.     at 5:06 am

[…] bring something to holiday meals that matches your preferences.  Last year I brought Emily’s Roasted Vegetable and Kale soup to Thanksgiving.  It was a huge hit!  And the nutritional profile was far better […]

Megan     at 5:42 pm

I made this soup this weekend – everyone LOVED it, even my meat-obsessed step dad. Delicious and so healthy.


Weekend Things | Life as Lauren     at 10:17 am

[…] I felt like I spent so much time in the kitchen this weekend, making this on Saturday afternoon, the aforementioned pancakes Sunday morning and this (only muffin version) on […]

WIAW #21 Still Gone... - Delights and Delectables     at 1:55 pm

[…] of Emily’s Kale and Roasted Vegetable Soup with avocado on top.  I used parsnip, leek, and cushaw instead of carrot, onion, and sweet […]

Click here     at 10:33 pm

Wonderful website you have here but I was curious if you knew of any message boards that cover the same
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part of community where I can get opinions from other experienced
people that share the same interest. If you have any recommendations, please let me know.
Thanks a lot!


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