Velvety Roasted Vegetable Soup Recipe

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Ingredients:

Serving

1 celery root, peeled & cubed
2 small parsnips, peeled & cubed
2 medium carrots, peeled & cubed
1 medium onion, peeled & cubed , sweet variety
1 head garlic , top 10% sliced off
1 large potato, peeled & cubed
1 small butternut squash, peeled , seeds removed & cubed
1 red bell pepper , previously roasted, peeled, and seeded
1 bunch kale, rinsed, dried, stems removed
6 -8 cups chicken stock, fresh
1 sprig thyme, fresh
1 sprig rosemary, fresh
salt
pepper
extra virgin olive oil
frying oil
balsamic vinegar , reduction

Directions:

Place all of the vegetables except kale and roasted red bell pepper on a large baking sheet. Season with salt, pepper, and a drizzle of extra virgin olive oil. Toss so all items are evenly coated). Roast in a 425 degree oven for about 40-60 minutes until all vegetables are softened and beginning to brown/caramelize.
At the same time, roast the garlic in the oven on a different rack for about 25 minutes. Place the full head with the top sliced off on a sheet of aluminum foil, add a drizzle of extra virgin olive oil and wrap tightly before placing in the oven.
Place all roasted vegetables, including bell pepper, into a large soup pot over medium heat on stove. Squeeze some of the fresh roasted garlic to the mixture. Tie the rosemary & thyme with twine (for easy removal) and add to the pot. Add Chicken stock and bring to a boil, seasoning to taste along the way. Reduce heat to low and simmer for about 10-15 minutes.
In the meantime, deep fry or pan fry the kale in canola or peanut oil until crispy. Drain, cool, and set aside.
Remove tied herbs from the soup pot and puree using immersion blender to the consistency of your liking. I like mine velvety smooth. Taste for seasoning - adjust as appropriate with salt and pepper. If the soup is too thick, add extra stock.
Return the soup back to the low heat for another 10-15 minutes. If you want to add a little cream or half&half here, it is safe to do so.
Serve in a bowl with a drizzle of a thick, reduced balsamic vinegar reduction.
And some crispy fried kale. You can also garnish with croutons, pepitas or pumpkin seeds, chopped pistachios, or a dallop of thick greek yogurt.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	226.67 Kcal (949 kJ)
Calories from fat	37.91 Kcal
		% Daily Value*
Total Fat	4.21g	6%
Cholesterol	12.6mg	4%
Sodium	643.28mg	27%
Potassium	847.63mg	18%
Total Carbs	34.77g	12%
Sugars	14.14g	57%
Dietary Fiber	3.54g	14%
Protein	14.23g	28%
Vitamin C	41.6mg	69%
Vitamin A	1.7mg	57%
Iron	13.3mg	74%
Calcium	58.7mg	6%

Amount Per 100 g
Calories	38.86 Kcal (163 kJ)
Calories from fat	6.5 Kcal
		% Daily Value*
Total Fat	0.72g	6%
Cholesterol	2.16mg	4%
Sodium	110.28mg	27%
Potassium	145.31mg	18%
Total Carbs	5.96g	12%
Sugars	2.42g	57%
Dietary Fiber	0.61g	14%
Protein	2.44g	28%
Vitamin C	7.1mg	69%
Vitamin A	0.3mg	57%
Iron	2.3mg	74%
Calcium	10.1mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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