RSBC Challenge! Week 2: Kale and Roasted Vegetable Soup

The challenge for this week (details) was to make a dish with kale. Once again the first thing that came to mind was a Brazilian dish called couve (pronouned co-vee). It is made by cutting the kale into long strips and sauteing it with oil, onion, garlic and salt. Then it is served along side the famous black bean stew, Feijoada (fage-wada). But since that is only a side dish we decided we better come up with something else.

Our final product was a soup concoction made using all the vegetables we found in our fridge (you can put in whatever you have). Drumroll please....

Kale and Roasted Vegetable Soup

2 carrots

1 red potato

1/2 green pepper

1 onion

1/2 acorn squash

1 tomato

2 celery stalks

3 garlic cloves

4 mushrooms

olive oil

salt and pepper

6 cups chicken broth

4 cups kale

2 bay leaves

1 1/2 tsp tarragon

3/4 tsp thyme

1/2 tsp paprika

1/4 c fresh parsley

1/2 c uncooked barley

sausage

Preheat oven to 425 F. Cut all the vegetables into chunks and place on a greased roasting pan. Sprinkle with salt, pepper and olive oil, stir to coat evenly. Roast the vegetables for 30 minutes or until roastie-toastie, stirring occasionally. Remove from oven and combine vegetables, chicken broth, chopped kale and spices in a large pot . Use a little of the chicken broth to remove any of the residual roasted goodness left on the pan. Simmer until kale is tender. While it simmers, cook the barley according to the directions on the package and saute the sausage in seperate pans. Add cooked sausage and barley. Serve with really good bread. Enjoy!

20 miles biking, 0.7 miles swimming, Justin needs to work on the running...he was studying for a test last week.