Creamy Roasted Vegetable Soup with Chicken and Kale
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: about 8
 
Ingredients
  • 1 small butternut squash, peel and cubed
  • 1 head cauliflower, chopped into bite sized florets
  • 1 red bell pepper, chopped
  • 5-6 carrots, peeled and chopped into bite sized pieces
  • 1 onion, quartered
  • 5 cloves garlic, peeled
  • 2 tbsp olive oil
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • ½ tsp herbs de Provence
  • 1 pound ground chicken (or turkey, or chicken breasts or thighs)
  • 4 cups chopped kale
Instructions
  1. Preheat oven to 375.
  2. Chop all vegetables into similar bite-sized pieces.
  3. Add vegetables to a parchment paper lined baking sheet and drizzle with 2 Tbsp olive oil and 1 tsp sea salt. Mix to coat evenly.
  4. Roast for 45 minutes, stirring half way through.
  5. Meanwhile, in a stock pot on medium heat, drizzle a little olive oil and cook ground chicken with ½ tsp herbs de Provence and ¼ tsp black pepper.
  6. When vegetables are done roasting, add half of the vegetables to a blender [making sure all of the onions and garlic get put in the blender].
  7. Add 1 cup of water and blend until smooth and creamy.
  8. Add the remaining half of the roasted vegetables to your stock pot with chicken, then top with 4 cups chicken broth.
  9. Add puréed veggies to your stock pot and stir to combine.
  10. Add 4 cups of chopped kale and let cook for a couple of minutes to wilt the kale.
  11. Taste and season additionally if needed.
  12. Enjoy!
Recipe by Angela Freed at https://www.angelafreed.com/creamy-roasted-vegetable-soup-chicken-kale/