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.
Ingredients For Kale And Roasted Vegetable Soup Recipe
3 medium carrots, peeled and quartered lengthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges or 4 or 5 slices
0.5 inch small butternut squash, peeled, seeded, cut lengthwise into 1/2 thick wedges
6 garlic cloves
1 tablespoon olive oil
6 cup more of vegetable broth
4 cup finely chopped kale
3 sprig large fresh thyme
1 bay leaf
100 gram soy nuggets
Nutrition value
317
calories per serving
10 g Fat39 g Protein15 g Carbs8 g FiberOther
Current Totals
10 g Fat
39 g Protein
15 g Carbs
8 g Fiber
MacroNutrients
Carbs
15 g
Protein
39 g
Fiber
8 g
Fats
Fat
10 g
Vitamins & Minerals
Calcium
225 mg
Iron
3 mg
Vitamin A
2202 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
9 mg
Vitamin B6
0 mg
Vitamin B9
183 mcg
Vitamin B12
0 mcg
Vitamin C
144 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
116 mg
Manganese
2 mg
Phosphorus
325 mg
Selenium
30 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
