Roasted Vegetable and Kale Soup

Kale is a nutrient-dense leafy green that is packed with vitamins A, C, and K, as well as minerals like calcium and iron. Adding it to this soup boosts its nutritional value.

This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

Print Recipe

Medium

Roasted Vegetable and Kale Soup

Cooking Method: Roasting, Simmering Cuisine: American, Mediterranean Courses: Gluten free, Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 35 min Rest Time 5 min Total Time 55 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 200 gram Carrots
• 300 gram Potatoes
• 150 gram Red bell pepper
• 150 gram Zucchini
• 100 gram Onion
• 2 clove Garlic
• 2 tablespoon Olive oil
• 4 cup Vegetable broth
• 2 cup Kale
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Paprika

Instructions

1. Preheat the oven to 400°F (200°C).
2. Chop the carrots, potatoes, red bell pepper, zucchini, onion, and garlic cloves into bite-sized pieces.
3. Toss the chopped vegetables with olive oil, salt, black pepper, and paprika in a large bowl.
4. Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 25-30 minutes, or until they are tender and lightly browned.
5. In a large pot, bring the vegetable broth to a simmer.
6. Add the roasted vegetables to the pot and simmer for an additional 5 minutes.
7. Stir in the kale and cook for another 2-3 minutes, until wilted.
8. Season with additional salt and pepper to taste.
9. Serve hot and enjoy!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 30g10%

Sugars 8g

Protein 7g15%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.