This soup is one of those recipes that are created out of necessity. I needed lunch and these were the ingredients I had on hand.  I mentioned this recipe recently in our Daily Meal Plan and there have been numerous requests for it so….here it is. Proof that “necessity is the mother of invention”.

Kristy

Ingredients:

  • 1/2 butternut squash, roasted and diced
  • 1 white potato, cubed
  • 1 carrot, diced
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • 1 clove garlic, minced
  • 1 bunch kale, roughly chopped (I used Tuscan or dinosaur kale but any kind will do)
  • 4 cups low sodium vegetable broth
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 3 tbsp minced fresh parsley, divided
  • 1 parmesan rind *see notes* (omit for vegan soup)
  • sea salt and pepper to taste
  • 1/4 cup shredded parmesan (optional - omit for vegan soup)

Preparation:

  1. Place olive oil in a soup pot over medium heat.

    Start with the usual soup suspects of onion, carrot and celery

  2. Add the carrot, onion and celery. Cook, stirring occasionally until the vegetables are almost tender, about 8 - 10 minutes.
  3. Add the garlic and cook another minute.

    Add parmesan rind

  4. Add the vegetable broth, potato, thyme, 2 tbsp parsley and parmesan rind (skip for a vegan soup). Bring to a boil and then lower heat to a simmer, cover and cook about 15 - 20 minutes.

    Add the squash and kale. Cook another 5 minutes

  5. Add the squash and kale (see notes). Simmer about 5 minutes more.
  6. Remove the Parmesan rind, season with salt and pepper to taste.
  7. Use an immersion blender to blend the soup to a mostly smooth consistency.
  8. To serve, spoon into bowls and garnish with the remaining parsley and 1 tbsp shredded parmesan (omit for a vegan soup) if desired.

Nutritional Info:

Makes 4 servings.

Serving size 1 1/2 cups.

Nutrients per serving:  Calories: 215, Cal. from Fat: 64, Total Fat: 7g, Sat. Fat: 1g, Carbs: 36g, Fiber: 2.5g, Sugars: 5.5g, Protein: 4g, Sodium: 176mg, Chol: 0mg

Notes:

Remove stem from kale before adding to the soup

I used Tuscan or dinosaur kale in this soup. This kale is a little tougher than the curly kale so I usually remove the stem before chopping.

As I’ve mentioned before the use of a parmesan rind in some soups makes such a big flavor difference. If your store doesn’t have them out, ask at the cheese or deli counter. The rinds can be frozen and will last a long time. There is no need to thaw, just drop in the soup right from the freezer.

Like most soups this one freezes really well.  It will keep for up to 6 months in the freezer.

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