AUTUMN HARVEST CREAMY VEGETARIAN KALE SOUP

Autumn Harvest Creamy Vegetarian Kale Soup image

A delightful autumn soup that is creamy, cheesy, and full of flavor thanks to kale and butter.

Provided by Jonathan Wolfe

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes

Time 1h25m

Yield 8

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 small onion, chopped
¼ cup butter
¼ cup all-purpose flour
2 cups 2% milk
2 cups water
1 cube vegetable bouillon
3 small carrots, cut into matchsticks
2 stalks celery, chopped
3 small potatoes, cubed, or more to taste
1 large bunch kale, chopped
⅛ teaspoon cayenne pepper
¾ teaspoon ground black pepper
2 ½ cups shredded extra-sharp Cheddar cheese

Steps:

Heat oil in a skillet over medium-high heat; saute onion until translucent, about 5 minutes. Set aside.
Melt butter in a soup pot over medium heat and add flour. Cook until roux is bubbly and beginning to turn brown, 3 to 4 minutes. Pour milk in gradually while whisking constantly. Add water and vegetable bouillon cube. Add carrots, celery, cooked onion, potatoes, kale, black pepper, and cayenne. Simmer, stirring occasionally, until vegetables are tender, about 45 minutes.
Add shredded Cheddar cheese to soup and stir until melted.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 21 g, Cholesterol 57.2 mg, Fat 20.5 g, Fiber 2.5 g, Protein 13.1 g, SaturatedFat 12.1 g, Sodium 316 mg, Sugar 5.2 g