Kale-Potato Soup

Abundance!

Yesterday while I was standing in front of the refrigerator deciding what to make for dinner I noticed an abundance. An abundance of healthy choices. An abundance of this and that. An abundance of vegetables for last Wednesdays food share. An abundance of possibilities!

While standing there a light bulb went off... my creative light bulb - that is!

Why not make roasted vegetables and turn it into a soup?

WOW - my creative light bulb did not fail me... It was a HUGE SUCCESS!!!!

Kale and Roasted Potato Soup

The Ingredients:

Small potatoes, cut into 4th's or 8th's. (Do not peel!)

a bunch of Kale

4 carrots, chopped (I did not peel... washed really good!)

4 - 6 ribs of celery, leaves and all, chopped

1 whole garlic

Olive Oil

Balsamic Vinegar

4 cups

homemade vegetable broth

salt and pepper

Italian Seasoning

The Directions:

Preheat oven to 400 degrees.

Place potatoes skin side down on a cookie sheet (lined with foil). Drizzle Olive Oil over the potatoes and then sprinkle Sea Salt and Pepper. Place 4 Garlic Cloves, Whole on the cookie sheet. Cover the Garlic with Balsamic Vinegar.

It is ok if a little gets onto the potatoes.

Roast the Potatoes and Garlic until the Potatoes are browned and softened (not mussy). I did mine for about 25 - 30 ish minutes...

Add all the other ingredients into a soup pot. Turn on HIGH heat and let the Kale and carrots boil. Add the Potatoes and Garlic into the soup. Add Italian Seasoning.

I left the garlic whole so that it could be picked out easily. I think it was just a good source of flavor!

Let the soup boil for 10 - 15 minutes or until the carrots are tender.

I left our soup chunky but you could blender it for a creamy soup.

This soup would be awesome with some chicken/turkey sausage. I might even roast the carrots next time.

** I kept the peels on the potatoes and carrots for extra vitamins!!!