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Vegetable Soup with Kale

This hearty vegetarian main dish featuring kale is perfect for a chilly fall or winter evening. It's made with carrots, butternut squash, and turnips in this version, but feel free to substitute other vegetables such as parsnips, cauliflower, rutabagas, broccoli, or brussels sprouts in any combination you like.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1/2 pound carrots, peeled and diced
  • 1 small butternut squash, peeled, seeded, and diced
  • 3 medium turnips, peeled and diced
  • Salt and ground black pepper
  • 1 pound brown lentils, rinsed
  • 2 teaspoons dried thyme
  • 1/3 cup Kitchen Accomplice Veggie Broth Concentrate or 2/3 cup Vegan Plant-Based No-Bone Broth Concentrate
  • 8 cups hot water
  • 1 large bunch kale, tough stems removed, leaves coarsely chopped

Directions

Heat the oil in a soup pot over medium heat. Add the onion and sauté until it softens, 3-4 minutes. Stir in the carrots, squash, and turnips, and season with salt and pepper. Continue cooking, stirring occasionally, until the vegetables begin to brown, about 7-8 minutes.

Stir in the lentils and the thyme, then the Kitchen Accomplice Veggie Broth Concentrate or Vegan Plant-Based No-Bone Broth Concentrate and water. Add the kale and stir to blend. Bring the soup to a simmer, reduce the heat to medium-low, and cover the pot, leaving a small opening on one side. Simmer until the lentils and vegetables are tender, stirring occasionally, about 20 minutes. Season to taste with additional salt and pepper.

Serves 6 - 8. 

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