Creamy Roasted Vegetable Soup with Chicken and Kale
Author: Angela Freed
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: about 8
- 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
- Preheat oven to 375.
- Chop all vegetables into similar bite-sized pieces.
- 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.
- Roast for 45 minutes, stirring half way through.
- 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.
- 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].
- Add 1 cup of water and blend until smooth and creamy.
- Add the remaining half of the roasted vegetables to your stock pot with chicken, then top with 4 cups chicken broth.
- Add puréed veggies to your stock pot and stir to combine.
- Add 4 cups of chopped kale and let cook for a couple of minutes to wilt the kale.
- Taste and season additionally if needed.
- Enjoy!
Recipe by Angela Freed at https://www.angelafreed.com/creamy-roasted-vegetable-soup-chicken-kale/
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