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In celebration of Kansas 164th birthday Wednesday, January 29, 2025
Recipe of the Week
Spinach and Roasted Vegetable Soup
Ingredients:
3 lb. Chuck Roast, bone In
3 medium carrots, peeled and quartered lengthwise
2 large tomatoes, quartered
1 large onion cut into wedges
6 small red potatoes, cut into 1/2 thick wedges
1 T. extra virgin olive oil
6 garlic cloves
6 cups or more vegetable broth
4 cups finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
Directions:
1. Preheat the oven to 400 degrees, roast the carrots, tomatoes, onions, potatoes and garlic. Brown roast in a stew pot on the cook top on both sides.
2. Rub rimmed baking sheet with a thin coat of olive oil . Place carrots, squash, tomatoes, onions and garlic on the baking sheets and sprinkle with a little more olive oil and salt and pepper. Rub the oil over all the vegetables so that they are well coated.
3. Roast vegetables about 45 minutes, stirring once or twice until they are cooked through and nicely browned. Further cut the squash and carrots, removing the roasted squash and carrots from the pan to a cutting board. Cut into 1/2-inch pieces and set aside.
4. Puree the roasted garlic, tomatoes, onions after removing the roasted garlic from their peels. Pulse in a food processor until almost smooth.
5. De glaze the roasting pan by adding a little water or broth to the baking sheet and scrape up any browned bits.
6. Add the bits, roast, broth, pureed vegetables to a large pot. Add the chopped spinach, thyme and bay leaf to the pot. Heat on high to bring a boil, lower the heat to reduce to a simmer. Simmer uncovered until the kale is tender, about 30 minutes.
7. Add the roasted carrots and potatoes to the soup. Simmer for 8-10 minutes and add more broth or water to the soup if it needs thinning. Season with salt and pepper. Discard thyme sprigs and bay leaf. Can be made a day ahead. Enjoy!
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