Autumn Recipes: K is for Kale

by Michele Cheplic | More from this Blogger

19 Sep 2008 12:12 PM

It's considered one of the healthiest vegetables around. Kale is part of the Brassica family (along with broccoli and cabbage) and is loaded with Vitamin K (good for the blood), Vitamin A (good for bone growth and vision) and Vitamin C (great for the immune system). The green leafy veggie is also chock full of cancer preventing phytochemicals.

Of course, that likely matters little to your youngest eaters, who primarily care about taste. Some of my family members don't like the bitter taste kale can leave behind when eaten alone. However, the nutritious vegetable is extremely tasty when incorporated in an array of dishes.

The following recipe for Kale and Roasted Vegetable Soup is a perfect starter on a brisk fall evening. It's hearty, savory and easy to prepare. It also includes another fall favorite--butternut squash. If you are looking for a way to introduce kale to your family this recipe should be at the top of your list.

KALE AND ROASTED VEGETABLE SOUP

Ingredients:

3 medium carrots, peeled and quartered lengthwise

2 large tomatoes, quartered

1 large onion, cut into 8 wedges or 4 or 5 slices

1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch thick wedges

6 garlic cloves

1 tablespoon olive oil

6 cups or more of vegetable broth

4 cups of finely chopped kale

3 large fresh thyme sprigs

1 bay leaf

1 15 oz. can of white beans, drained

Directions:

Preheat oven to 400 degrees.

Brush baking sheet with a thin coat of olive oil.

Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occasionally, about 45 minutes.

Cut squash and carrots into 1/2 inch pieces; set aside.

Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth.

Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot.

Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.

Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Remove thyme sprigs and bay leaf.

Serves 6.

Related Articles:

Autumn Recipes: J is for Jambalaya

Autumn Recipes: I is for Indian Curry

Autumn Recipes: H is for Ham

Autumn Recipes: G is for Ghoulish Goulash

Autumn Recipes: F is for Fresh Fruit

Autumn Recipes: E is for Easy Taco Soup

Autumn Recipes: D is for Donuts

Autumn Recipes: C is for Comfort Food

Autumn Recipes: B is for Butternut Squash

Autumn Recipes: A is for Apple

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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