Evolve Chiropractic Wellness Studio

Yummy Kale, Squash, and Potato Soup

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Warm up your chilly winter days with this hearty soup recipe created by Kristy of The Naked Kitchen.

Ingredients:

  • 1/2 butternut squash, roasted and diced
  • 1 white potato, cubed
  • 1 carrot, diced
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • 1 clove garlic, minced
  • 1 bunch kale, roughly chopped (I used Tuscan or dinosaur kale but any kind will do)
  • 4 cups low sodium vegetable broth
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 3 tbsp minced fresh parsley, divided
  • 1 parmesan rind *see notes* (omit for vegan soup)
  • sea salt and pepper to taste
  • 1/4 cup shredded parmesan (optional – omit for vegan soup)

Preparation:

1) Place olive oil in a soup pot over medium heat.

2) Add the carrot, onion and celery. Cook, stirring occasionally until the vegetables are almost tender, about 8 – 10 minutes.

Recipe image 1

3) Add the garlic and cook another minute.

Recipe image 24) Add the vegetable broth, potato, thyme, 2 tbsp parsley and parmesan rind (skip for a vegan soup). Bring to a boil and then lower heat to a simmer, cover and cook about 15 – 20 minutes.

Recipe image 3

5) Add the squash and kale. Simmer about 5 minutes more.

6) Remove the Parmesan rind, season with salt and pepper to taste.

7) Use an immersion blender to blend the soup to a mostly smooth consistency.

*To serve, spoon into bowls and garnish with the remaining parsley and 1 tbsp shredded parmesan (omit for a vegan soup) if desired.

*Recipe and photos courtesy of Kristy of The Naked Kitchen

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