Food for your Eyes - Roasted Garlic and Kale Soup

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


  1. Heat oven to 425°F.
  2. 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.
  3. Cook macaroni according to directions on package until al dente. Drain and set aside.
  4. 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.
  5. 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,