Roasted Vegetable Soup with Kale

Roasted vegetables with broth and kale make up this hearty soup, it’s a winter staple for those chilly days.

SERVES 6

INGREDIENTS

3 medium carrots, peeled and quartered lengthwise
2 large tomatoes, quartered
1 large onion, cut into 4 or 5 slices or wedges
250g butternut squash, peeled, seeded, cut lengthwise into 1cm thick wedges
6 garlic cloves, leave the skin on
1 Tbsp olive oil
1L or more of vegetable or chicken stock
About 4 handfuls of finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 400g can of Cannellini beans, drained

METHOD

  1. Preheat oven to 400F. 200C. Gas mark 6
  2. Rub a rimmed baking sheet with a thin coat of olive oil. Place carrots, squash, tomatoes, onion, and garlic in a bowl sprinkle with a little more olive oil and salt and pepper. Massage the vegetables so that they are well coated with oil and place on the baking sheet.
  3. Roast vegetables for about 45 minutes, stirring once or twice, until they are cooked through and nicely browned.
  4. Remove the roasted squash and carrots from the pan to a cutting board. Cut into 1cm pieces and set aside.
  5. Remove the roasted garlic from their peelings and place in a food processor with the roasted tomatoes and onions. Pulse in the processor until almost smooth.
  6. Add a little of the stock to the baking sheet and scrape up any browned bits.
  7. Add the contents of the deglazed pan, the stock, and the puréed vegetables to a large pot. Add the chopped kale, thyme, and bay leaf to the pot. Bring to a boil then lower the heat to reduce to a simmer. Simmer uncovered until the kale is tender, about 30 minutes.
  8. Now add the roasted carrots and squash and beans and simmer for a further 8 to 10 minutes, add a little more stock or water if it needs thinning.
  9. Check the seasoning. Discard thyme sprigs and bay leaf.