Root Vegetable and Kale Soup
Ingredients
- 1 (16-oz) pkg parsnips, thinly sliced
- 1½ lb sweet potatoes, peeled and cubed
- 2 cups sliced carrots
- 2 cups sliced celery
- 1 onion, chopped
- 2 (32-oz) cartons vegetable broth
- 2 cups water
- 1 (28-oz) can fire-roasted crushed tomatoes
- 6 cups chopped kale
- ½ cup thinly sliced fresh basil
- 1 tsp kosher salt
Instructions
- Combine parsnips, sweet potatoes, carrots, celery, onion, broth, water and tomatoes in a large Dutch oven.
- Bring to a boil over medium-high heat; reduce heat, and simmer 20 minutes.
- Gradually stir in kale; simmer 15 minutes or until kale is tender.
- Stir in basil and salt.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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