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1
Place all of the vegetables except kale and roasted red bell pepper on a large baking sheet.
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2
Season with salt, pepper, and a drizzle of extra virgin olive oil.
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3
Toss so all items are evenly coated).
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4
Roast in a 425 degree oven for about 40-60 minutes until all vegetables are softened and beginning to brown/caramelize.
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5
At the same time, roast the garlic in the oven on a different rack for about 25 minutes.
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6
Place the full head with the top sliced off on a sheet of aluminum foil, add a drizzle of extra virgin olive oil and wrap tightly before placing in the oven.
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7
Place all roasted vegetables, including bell pepper, into a large soup pot over medium heat on stove.
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8
Squeeze some of the fresh roasted garlic to the mixture.
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9
Tie the rosemary & thyme with twine (for easy removal) and add to the pot.
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10
Add Chicken stock and bring to a boil, seasoning to taste along the way.
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11
Reduce heat to low and simmer for about 10-15 minutes.
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12
In the meantime, deep fry or pan fry the kale in canola or peanut oil until crispy.
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13
Drain, cool, and set aside.
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14
Remove tied herbs from the soup pot and puree using immersion blender to the consistency of your liking.
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15
I like mine velvety smooth.
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16
Taste for seasoning -- adjust as appropriate with salt and pepper.
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17
If the soup is too thick, add extra stock.
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18
Return the soup back to the low heat for another 10-15 minutes.
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19
If you want to add a little cream or half&half here, it is safe to do so.
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20
Serve in a bowl with a drizzle of a thick, reduced balsamic vinegar reduction.
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21
and some crispy fried kale.
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22
You can also garnish with croutons, pepitas or pumpkin seeds, chopped pistachios, or a dallop of thick greek yogurt.
