Autumn Roasted Soup with Kale Chips Recipe
1 Pound Sweet Potatoes - cut into cubes
1 Pound Multi-colored Bell Peppers - seeded and sliced
1 Small Acorn Squash - seeded and cut in half
1 Large Yellow Onion - chopped
4 1/2 Tablespoons Olive Oil - separated
3/4 Teaspoons Sea Salt - separated
1 Bunch Tuscan Kale (any kale will work)
1 Teaspoon Saigon Cinnamon
1 Tablespoon Fresh Chopped Ginger
2 Cups Vegetable Broth
1 13.5 Oz Can Coconut Milk
1 Teaspoon Agave Nectar (if you replace Agave with honey, the recipe will no longer be
vegan. Honey is an option.) (optional)
Roasted Pumpkin Seeds - no salt added (optional)
Cannellini Beans (optional)
Heat oven to 425 degrees.
Place your prepared sweet potatoes, bell peppers and acorn on a cookie sheet. Cover with 1
Tablespoon of olive oil and 1/2 Teaspoon of sea salt. Place your acorn upside down, so the inside
is facing down. Bake in oven for 40 minutes, checking and tossing occasionally.
Place the onion and 1 1/2 Tablespoons of olive oil in a large pot and let cook until the onions
become translucent - about 4 minutes. Add the ginger and cinnamon. Turn the pot off until your
roasted vegetables are done.
Once done, add roasted vegetables to the yellow onion mixture; also add the vegetable broth,
coconut milk and agave nectar. Cook your soup for 5-7 minutes. Once cooked, add soup, in small
batches, to your blender. Serve with kale chips, pumpkin seeds, and a sprig of parsley.
KAL E CH I P S
Place your kale, 2 Tablespoons of olive oil and 1/4 Teaspoon of sea salt in a bowl, mix well. Lay
your kale on a cookie sheet and bake at 425 degrees for about 20 minutes or until crisp.
*Soup Recipe Contest 2015 Entry