Monday, March 21, 2016

Roasted Vegetable Kale Stew

I thought that we were officially out of stew weather, but I'm staring down a pretty snowy forcast, so I guess I'll let winter have her last hurrah and make more soup...  This one is a little more labor intensive - roasting AND cooking, but the end results are pretty awesome.

I apparently got distracted taking pictures and failed majorly. You'll just have to imagine how soup looks...


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2 pounds root vegetables - I used red potatoes, sweet potatoes and carrots
Head of garlic
1 onion
Big can of tomatoes - diced is easiest
4 cups vegetable broth
2 cans cannellini beans
1/2 small can tomato paste
1 bag kale
Red pepper
Oregano
Parsley paste

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Toss the veggies in olive oil, salt and pepper and roast until, well, roasted...

In the meantime, saute the onion and garlic over medium heat until fragrant, then add the tomato paste

Add the tomatoes, broth, beans (with their juices) and spices (I added about a tablespoon of each, it's very much to your taste) and allow to boil briefly, then turn down to low

Working slowly, add the kale and let wilt in the broth

Once the vegetables are cooked, add them in and let the soup simmer for about 20 minutes

From where I cook

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