15 March 2010

Roasted winter veggies and Kale soup

Back in January when I had enough of the ample winter squash supply in my CSA share - I chopped half of them up into cubes and roasted the rest with soy sauce. Then froze them in ziploc bags and pyrex containers. I used roasted squash for this soup. Serves 4

1/2 squash, halved, drizzled with soy sauce, wrapped in aluminum foil anf roasted at 425 deg until you can easily pierce it with a blunt knife
2 carrots, roughly cubed
1 potato, cubed
1 large red onion, cubed
1 turnip, cubed
1 bunch of kale, stemmed and chopped in strips
3 springs of fresh thyme leaves
2 crushed red pepper
3 cloves of garlic, peeled and crushed
Salt and pepper

  1. Preheat oevn to 375 deg. In a baking, add potato, carrots, onion, turnip, crushed red pepper, garlic, salt, pepper and a healthy glug of olive oil to coat.
  2. Roast uncovered until potatoes are cooked through and onions have caramelized at the edges.
  3. Process roasted veggies along with the squash pulp until a few chunks remain.
  4. In a soup pot combine processed veggies, kale and thyme. Add 1 1/2 cups of water and bring to a boil.
  5. Lower the heat, cover and cook until Kale is done, about 20 mins.
  6. Taste and adjust for salt.

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