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Weekly Recipe
Kale and Roasted Vegetable Soup
Ingredients:
3 lb. ground turkey
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 oil6 garlic cloves
6 cups or more vegetable broth
4 cups finely chopped kale
3 large fresh thyme sprigs1 bay leaf
Directions:
1. Preheat the oven to 400 degrees, roast the carrots, tomatoes, onions, potatoes and garlic. Brown turkey 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, 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 and evenly browned. Cut the potatoes and carrots into pieces, removing the carrots from the pan to a cutting board.
4. Puree the roasted garlic, tomatoes, onions after removing the roasted garlic from their peels. Pulse in a food processor until almost smooth.
5. Add turkey and pureed vegetables to a large pot. Add the chopped kale, thyme and bay leaf to the pot.
6. Heat on high to bring a boil, lower the heat to reduce to a simmer. Simmer uncovered until the kale is tender, about 15 minutes.
7. Add the roasted carrots and potatoes, discard thyme and bay leaf to the soup. . Season with salt and pepper. Enjoy!
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