Roasted Vegetable and Kale Soup Recipe

Make this hearty roasted vegetable and kale soup ahead for a quick, nutritious meal when you need it.

From "Eat Your Greens"
April 2015

  • Kale soup
    Roasted vegetables, kale, and beans make this soup rich, filling and delicious.
    Photo by Fotolia/boyrcr420
  • Eat Your Greens
    "Eat Your Greens," by David Kennedy, is an innovative guide to growing and eating leafy crops, which produce more nutrients per square foot of growing space and per day of growing season than any other crop.
    Cover courtesy New Society Publishers
  • Kale soup
  • Eat Your Greens

Total Hands-On Time: 1 hr 30 min

Preparation Time: 20 min

Cook Time: 1 hr 10 min

Yield: 6 servings

The industrialized food system is failing us, and we must find ways to take responsibility for our own health and food security. Eat Your Greens (New Society Publishers, 2014) by David Kennedy provides complete instructions for incorporating leaf crops into any kitchen garden, from growing and improving garden soil with cover crops to making delicious, nutrient-rich foods from them. The following Roasted Vegetable and Kale Soup Recipe is from chapter 14, “Recipes.”

You can purchase this book from the Grit store: Eat Your Greens.

If you're pressed for time, you can make this roasted vegetable and kale soup a day ahead.


• 4 cups of root vegetables (such as turnips, sweet potatoes, carrots, white potatoes, rutabaga, and beets). Use any combination that equals 4 cups.
• 2 large tomatoes
• 1 large onion
• 1–2 Tbsp olive oil
• salt and pepper
• 6 garlic cloves
• 6–7 cups vegetable broth
• 4 cups kale, washed, stemmed, and chopped coarsely
• 1 Tbsp fresh thyme
• 1 bay leaf
• 1 can (15 oz) great white northern beans, drained


1. Preheat oven to 400 degrees.

2. Wash and cut all root vegetables into small bite-sized pieces.

3. Drizzle a baking sheet with olive oil and place vegetables on top. Drizzle more olive oil on top of vegetables and sprinkle with salt and pepper.

4. Wash and cut tomatoes into quarters. Peel onion and cut into 6 wedges.

5. Take a second baking sheet, drizzle with oil, and put tomatoes and onions on it, drizzling more oil on top. Sprinkle with salt and pepper.

6. Place both baking sheets in the oven. Bake until the root vegetables are tender, about 40 minutes. Stir occasionally.

7. When done, peel garlic and place in a food processor with the onions and tomatoes.

8. Add 1/2 cup of vegetable broth and puree until smooth.

9. Transfer into a large pot and add remaining vegetable broth, the kale, thyme, and bay leaf.

10. Bring to a boil then simmer until the kale is cooked, about 20 minutes.

11. Add the roasted root vegetables and the beans, and simmer for a few minutes to meld flavors. If needed, add more vegetable broth.

12. Adjust seasonings and serve.

More Recipes from Eat Your Greens:

Easy Kale Chips Recipe
Kale Smoothie Recipe

Reprinted with permission from Eat Your Greens: The Surprising Power of Home Grown Leaf Crops by David Kennedy and published by New Society Publishers, 2014. Buy this book from our store: Eat Your Greens.

Live The Good Life with GRIT!

Grit JulAug 2016At GRIT, we have a tradition of respecting the land that sustains rural America. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only).

Or, Bill Me Later and send me one year of GRIT for just $22.95!

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds Newsletters