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Photo of kale and roasted vegetable soup by Runa Ganguly at BetterButter

kale and roasted vegetable soup

Runa Ganguly
10 minutes
Prep Time
60 minutes
Cook Time
6 People
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ABOUT kale and roasted vegetable soup RECIPE

Vegetables are roasted, puréed, and then cooked with broth, kale, and white beans to make a wonderfully hearty soup. This kale soup has become a regular winter staple in our home

Recipe Tags

  • Veg
  • Medium
  • Christmas
  • European
  • Simmering
  • Roasting
  • Blending
  • Sauteeing
  • Soups
  • Healthy

Ingredients Serving: 6

  1. 3 medium carrots, peeled and quartered lengthwise
  2. 2 large tomatoes, quartered
  3. 1 large onion, cut into 8 wedges or 4 or 5 slices
  4. 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
  5. 6 garlic cloves
  6. 1 tablespoon olive oil
  7. 6 cups or more of vegetable broth
  8. 4 cups of finely chopped kale
  9. 3 large fresh thyme sprigs
  10. 1 bay leaf
  11. 100 grams of soy nuggets (optional)


  1. Preheat oven to 400 Fahrenheit
  2. Rub rimmed baking sheet with a thin coat of olive oil.
  3. Place carrots, squash, tomatoes, onion, and garlic on the baking sheet and sprinkle with a little more olive oil and salt and pepper
  4. Rub the oil over all of the vegetables so that they are well coated.
  5. Roast vegetables about 45 minutes, stirring once or twice, until they are cooked through and nicely browned.
  6. Remove the roasted squash and carrots from the pan to a cutting board.
  7. Cut into 1/2-inch pieces and set aside.
  8. Remove the roasted garlic from their peelings and place in a food processor.
  9. Add the roasted tomatoes and onions.
  10. scoop out 2 ladleful of vegetables and keep aside.Pulse the remaining in the processor until almost smooth.
  11. Add a little water or broth to the baking sheet and scrape up any browned bits.
  12. Add the browned bits, the broth, and the puréed vegetables to a large pot
  13. Add the chopped kale, thyme, and bay leaf to the pot
  14. Heat on high to bring to a boil, lower the heat to reduce to a simmer.
  15. Simmer uncovered until the kale is tender, about 30 minutes.
  16. Add the roasted carrots and squash to the soup.
  17. Add the soya nuggets and reserved vegetables to the soup.
  18. Simmer for 8 to 10 minutes and add more broth or water to the soup if it needs thinning.
  19. Season with salt and pepper and discard thyme sprigs and bay leaf.
  20. enjoy a bowlful with your choice of breads

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