Recipes, Cooking Tips, & Food Fun
Kale and Roasted Vegetable Soup
(Black Hills Burger and Bun Recipe)
3 carrots, peeled and quartered lengthwise
2 tomatoes, quartered
1 yellow onion, cut into wedges
½ butternut squash, peeled, seeded and cut lengthwise into ½ inch thick wedges
6 garlic cloves
1 tbsp olive oil
6 cups, or more, chicken or vegetable broth
4 cups finely chopped kale
1 tbsp dried thyme
1 bay leaf
1- 15 oz can white bean of choice, drained
Preheat oven to 400⁰F. Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, onions, squash, tomatoes, and garlic on sheet. Drizzle with more olive oil. Sprinkle generously with salt and pepper. Toss to coat. Roast vegetables until they are browned and tender, stirring occasionally, about 45min.
Chop cooked vegetables into bite sized pieces, smash garlic cloves, scrape up any browned bits from pan.
In large pot, add broth, thyme and bay leaf and bring to a boil. Add kale and beans and simmer until kale is tender. Add vegetables and garlic and simmer to blend flavors, add more broth depending on the desired thickness. Season with salt and pepper to taste.
Banana Bread Overnight Oats
1/2 cup non-dairy milk of choice
1/2 cup oats
1/2 or of a mashed ripe banana
1 teaspoon cinnamon
Dash of sea salt
Dash of maple salt
A few pecans or walnuts
1/2 teaspoon vanilla
Combine all of the ingredients in a bowl or jar and mix well.
Make sure it's sealed and store in the fridge overnight. It can either be served straight away, or warmed up in the microwave.
Serving Size: 1
Prep Time: 5 minutes
Recipe from: Happy Cow