With this cold weather I am in the mood for warm, comfort foods and tonight that took the form of a roasted garlic and kale soup. I found this one also on the American Optometric Association website and am thrilled that it is food for my body as well as my eyes!! These poor eyes could use a break. This was very easy to make vegan or non-vegan and I think you will like it! Remember - whatever you’re in the mood for - I’ve got ya covered! Now go and ENJOY!!!
Roasted Garlic and Kale Soup
_From the American Optometric Association__
Especially rich in: lutein/zeaxanthin, vitamin C, vitamin E, folate, and zinc Also rich in: fiber, B vitamins, calcium, copper, iron, manganese, potassium, and selenium
INGREDIENTS: • 1 bulb of garlic • 1 cup uncooked elbow macaroni (up the nutrition content by using whole wheat elbows) • 1 tablespoon extra virgin olive oil • 1 1 /2 cup onion, diced • 2 tablespoons fresh sage, chopped (or 2 teaspoons dried sage) • 8 cups kale, washed, drained, and chopped • 1 1 /2 pound sweet potato,(no need to peel) cut into bite-size pieces • 8 cups chicken stock or vegetable stock • 1 tablespoon “Better Than Bouillon” chicken base or 1 to 2 chicken bouillon cubes OR vegetable base/bouillon cubes(optional) I skipped this ingredient as I find it only adds more salt • 2 cans butter beans, drained and rinsed (if you like to cook your own from dried beans you will need 3 cups cooked beans here) • salt and pepper to taste
- Heat oven to 425°F.
- Wrap garlic head in foil and bake for 40 minutes or until soft. Remove from foil, cool, and remove cloves from papery shell. Set cloves aside.
- Cook macaroni according to directions on package until al dente. Drain and set aside.
- In a large, non-stick kettle, heat oil over medium heat. Add onions and sage and cook until onion is transparent, stirring occasionally, approximately 5 minutes. Add kale and continue to stir for another 5 minutes. Add sweet potatoes, stock, and chicken base. Bring to boil, reduce heat, and simmer until sweet potato is soft, but still firm, approximately 15 minutes.
- Add macaroni, roasted garlic and beans to soup, adjust seasonings, and heat through for 5 minutes. Serve hot.
Makes 8 generous servings. Nutritional Information (per serving): 278 Calories; 14 % fat (4.3g total,