Roasted Garlic Soup With Kale, Parmesan And Crispy Pancetta Recipe

Recipe By Slurrp

Warm up with a bowl of comforting roasted garlic soup with kale, Parmesan, and crispy pancetta. This hearty soup is bursting with flavors and textures. Roasted garlic adds a rich and mellow taste, while kale provides a nutritious and vibrant addition. Topped with crispy pancetta and grated Parmesan cheese, this soup is a satisfying meal on its own or as a starter for a larger feast.

4.4
18 Rating -
Rate
Non Vegdiet
1hr 15minstotal
1hr 15m.total
Roasted Garlic Soup With Kale, Parmesan And Crispy Pancetta
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Ingredients for Roasted Garlic Soup With Kale, Parmesan And Crispy Pancetta Recipe

  • 1/4 Head Of Garlic
  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Diced
  • 1/2 Stalks Celery, Diced
  • 1 cup Chicken Broth
  • 1/2 sprig Fresh Thyme
  • 1/2 Bay Leaves
  • 1 cup Chopped Kale
  • As required Salt And Pepper To Taste
  • as needed Crispy Pancetta And Grated Parmesan Cheese For Topping

Directions: Roasted Garlic Soup With Kale, Parmesan And Crispy Pancetta Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F and roast the garlic cloves until soft and golden.
  • STEP 2.In a large pot, heat olive oil and sauté the onion and celery until softened.
  • STEP 3.Add the roasted garlic, chicken broth, thyme, and bay leaves to the pot and bring to a simmer.
  • STEP 4.Simmer for 15-20 minutes, then remove the bay leaves and thyme sprigs.
  • STEP 5.Using an immersion blender, puree the soup until smooth.
  • STEP 6.Add the chopped kale to the pot and simmer for an additional 5 minutes.
  • STEP 7.Season with salt and pepper to taste.
  • STEP 8.Serve the soup hot, topped with crispy pancetta and grated Parmesan cheese.

Cooking Tips

  • To roast garlic, cut off the top of a whole garlic bulb, drizzle with olive oil, wrap in foil, and bake for about 40 minutes.
  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • If you don't have an immersion blender, carefully transfer the soup to a blender in batches to puree.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop over low heat, stirring occasionally.
  • Serve the soup with crusty bread for dipping.
Nutrition
value
479
calories per serving
29 g Fat39 g Protein15 g Carbs4 g FiberOther

Current Totals

  • Fat
    29g
  • Protein
    39g
  • Carbs
    15g
  • Fiber
    4g

MacroNutrients

  • Carbs
    15g
  • Protein
    39g
  • Fiber
    4g

Fats

  • Fat
    29g

Vitamins & Minerals

  • Calcium
    302mg
  • Iron
    5mg
  • Vitamin A
    643mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    148mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    101mg
  • Vitamin E
    3mg
  • Copper
    1mcg
  • Magnesium
    102mg
  • Manganese
    < 1mg
  • Phosphorus
    493mg
  • Selenium
    38mcg
  • Zinc
    3mg
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
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Recipe By Slurrp