Kale and roasted vegetable soup

Roasted vegetables make for a full-flavored and healthy soup.

Contributed by Preston Maring, MD

Kale and roasted vegetable soup

I had 6 cups of homemade vegetable stock frozen. I also had some kale and carrots from my local farmers market. Inspired by a recipe from simplyrecipes.com, I made a really rich, full-flavored soup. Roasting, then pureeing some of the vegetables is a great variation to try. Roasting the vegetables for this soup takes vegetable soup to a new level. I am looking forward to using this basic technique again. I hope you enjoy it.

To make your own vegetable stock, collect clean vegetable scraps in gallon-sized freezer bags. Store in the freezer until you have enough to make stock. Once you have about 2 gallons-worth, combine the frozen veggie scraps with about 3 quarts of water in a large pot, bring to a boil, then simmer for an hour or so. Strain, then freeze the stock if you’re not using it right away.

Servings: 4


  • 3 medium carrots, cut into 1/2-inch slices
  • 2 tomatoes cut into wedges, or 1 15-ounce can of no-salt-added tomatoes when tomatoes aren't in season locally
  • 1 yellow onion, cut into 6 to 8 wedges
  • 6 big cloves of garlic, peeled
  • 1/2 butternut squash, peeled and cut into cubes
  • 6 cups vegetable stock, homemade if possible
  • 1 bunch of kale, stacked, rolled up then thinly sliced
  • 1 heaping teaspoon dried thyme or a palm full of fresh thyme sprigs
  • 1 bay leaf
  • 1 15-ounce can cannellini beans, drained or 1 1/2 cups freshly cooked white beans
  • Salt and freshly ground pepper to taste


  1. Preheat oven to 400 degrees. 
  2. Lightly oil a rimmed baking pan. Arrange the carrots and squash on one end and the onions, garlic, and fresh tomato on the other. Roast until everything is slightly browned, about 30 minutes. 
  3. Scoop the onions, tomatoes, and garlic into a blender. Puree the vegetables briefly. 
  4. In a large stock pot, combine the vegetable puree and vegetable stock and mix briefly. Bring the stock with blended veggies to a simmer. 
  5. Add the kale, thyme, and bay leaf. Cook until the kale is tender, about 10 minutes. 
  6. Add the carrots, squash, and white beans, and simmer for about 5 more minutes. Remove the bay leaf and the thyme sprigs if you used fresh thyme. 
  7. Season to taste and serve hot.

Nutrition information (per serving)

  • Calories: 271
  • Total fat: 4 g
  • Saturated fat: 1 g
  • Trans fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 192 mg (without added salt)
  • Total carbohydrate: 49 g
  • Dietary fiber: 11 g
  • Total sugars: 7 g
  • Protein: 19 g