Roasted Root Vegetable and Kale Soup

Roasted Root Vegetables and Kale Soup

Sometimes you think you have the ingredients you need and then you cut into something and discover you need to rethink things on the fly. I hate onions, garlic, and linguiça sauteeing for a Caldo Verde when I discovered only a couple of my potatoes were any good. I suppose this is why you are supposed to do mise en place before you cook one thing, but I chop while I cook and probably always will. Okay, time to cook on the fly.

  • 1 yellow onion, chopped
  • 4 cloves of garlic, minced
  • 2 linquiça sausage sliced into 1/2 slices.
  • 1 tsp red chile flakes
  • 2 tsp dried oregano
  • 2 cans of diced tomatoes
  • 1 rutabaga, peeled and chopped
  • 2 carrots, scrubbed and chopped
  • 2 potatoes, peeled and chopped
  • 3 cups of finely chopped fresh kale
  • olive oil
  • salt and pepper
  • kosher salt

So, starting with what was already cooking:

In a stock pot, I heated 2 tbsp of olive oil over medium heat. I added yellow onions and sauteed until beginning to brown. I added the garlic, oregano, red pepper flakes, salt and pepper, and linguiça and cooked for about 3 minutes. Now this was when I would be adding the potatoes for Caldo Verde, but no…

I turned on the oven to roast some root vegetables rather than boil potatoes.

So, I decided to use rutabaga and thought I needed a brighter flavor. I added diced tomatoes and added the same amount of water as I added tomatoes. (I filled the empty cans, shook them a bit, so everything dumped into the stock pot.) I turned the heat to a low simmer.

Meanwhile. I tossed the chopped rutabaga, carrots, and potatoes in a roasting pan with 1 TBSP of olive oil and a sprinkling of kosher salt. I roasted them at 450°, turning them after about 15 minutes. After about 25-30 minutes they were tender and browned.

 

The tomato sauce/soup has been simmering away very slowly for about 30 minutes. I added the kale and let it wilt in the soup until tender, about 5 minutes. I then added the roasted vegetables and added a bit of salt and pepper to taste.

This is definitely something to make again and again. It has a bright, fresh taste with just the tiniest bit of heat. The carrots balance the rutabaga with a bit of sweetness, the linquiça is amazing as always, and the tomatoes and kale are made for each other. It’s a delicious soup, a bit lighter than Caldo Verde, and beautifully vibrant.

This made 8 servings, but that means 8 meals of progressively more flavorful soup since it always is better the next day.

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