Roasted Garlic Potato Soup with Beans and Kale
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 head of garlic2 Tbsp canola oil, divided1 medium yellow onion, chopped 3 large carrots, chopped2 stalks celery, chopped 2 pounds Yukon Gold potatoes, chopped into 1" cubes 6 cups vegetable or bean broth 1 Tbsp Italian Seasoning1 tsp salt 1 tsp black pepper 1 Tbsp ground cumin1 bay leaf 3 cups chopped kale3 cups cannellini beans 1/2 cup fat free evaporated milk2 tbsp parsley
1. Preheat oven to 450 °F.
2. Cut the bottom off the head of garlic so the cloves are exposed. Place the garlic (exposed side-up) into a small oven-safe dish, drizzle with 1 tsp oil, cover loosely with foil, and place in the oven. Roast the garlic for about 45 minutes or until fragrant and browned slightly. Remove from oven and let cool. Once cool enough to handle, release the cloves from the head by pressing firmly on the top. Set aside.
3. In a large pot or Dutch oven, add the remaining oil and heat over medium heat. Add the onion, carrots, and celery. Cook until tender, about 7-8 minutes.
4. Pour in the broth and add potatoes.Add the salt, black pepper, cumin, bay leaf, and Italian seasoning. Bring the soup to a boil and then reduce to a heavy simmer. Cook until the potatoes are tender, about 20 minutes.
5. Add the roasted garlic to the pot. Turn the heat off and discard the bay leaf. With your immersion blender (alternatively you may use a regular blender), blend the soup until about half of the soup is pureed. You will still want some larger chunks of potato and veggies remaining. Add the milk.
6. Turn the heat back on to medium and add the beans and kale. Cook until the kale is wilted substantially, about 6 minutes. Adjust the seasoning to taste and remove from heat.
7. Serve the soup immediately garnished with fresh parsley. The soup is best served next day or throughout the week for a quick lunch!
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user SHADOWMAX2.
2. Cut the bottom off the head of garlic so the cloves are exposed. Place the garlic (exposed side-up) into a small oven-safe dish, drizzle with 1 tsp oil, cover loosely with foil, and place in the oven. Roast the garlic for about 45 minutes or until fragrant and browned slightly. Remove from oven and let cool. Once cool enough to handle, release the cloves from the head by pressing firmly on the top. Set aside.
3. In a large pot or Dutch oven, add the remaining oil and heat over medium heat. Add the onion, carrots, and celery. Cook until tender, about 7-8 minutes.
4. Pour in the broth and add potatoes.Add the salt, black pepper, cumin, bay leaf, and Italian seasoning. Bring the soup to a boil and then reduce to a heavy simmer. Cook until the potatoes are tender, about 20 minutes.
5. Add the roasted garlic to the pot. Turn the heat off and discard the bay leaf. With your immersion blender (alternatively you may use a regular blender), blend the soup until about half of the soup is pureed. You will still want some larger chunks of potato and veggies remaining. Add the milk.
6. Turn the heat back on to medium and add the beans and kale. Cook until the kale is wilted substantially, about 6 minutes. Adjust the seasoning to taste and remove from heat.
7. Serve the soup immediately garnished with fresh parsley. The soup is best served next day or throughout the week for a quick lunch!
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user SHADOWMAX2.
Nutritional Info Amount Per Serving
- Calories: 191.5
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,007.2 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 7.4 g
- Protein: 8.9 g
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