Roasted Fall Vegetable Soup

This seasonal soup has a LOT going for it. It contains immune supporting ingredients, it has a ton of fiber, it’s easy to make, and it provides plant protein. Whether you’re looking for a health boost or just want a cozy bowl of soup, it’s delicious and very effective at warming you up!

Ingredients:

• 2 tablespoons olive oil, divided
• 1 large sweet potato, peeled and diced into 1-inch pieces
• 2 parsnips or carrots, peeled and sliced into rounds
• 1 large potato, cubed
• 4 to 5 large mushrooms, sliced
• 1/2 teaspoon sea salt, divided
• 1/2 teaspoon pepper, divided
• 1 large yellow onion, peeled and chopped
• 1 bay leaf
• 2 sprigs fresh thyme, plus 2 teaspoons chopped thyme
• 1 large bunch lacinato kale, tough stems removed and chopped
• 2 (32-ounce) cartons low sodium vegetable or chicken broth 
• 1 (15-ounce) can black-eyed peas, rinsed and drained

Preparation:

1. Preheat oven to 375°F. 
2. Place the sweet potato, parsnips or carrots, potato and mushrooms on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with half of the  salt and pepper. Put the baking sheet in the oven and bake for 30 minutes, or until vegetables are fork-tender. 
3. Meanwhile, add the remaining tablespoon of oil to a large stock pot. Heat over medium-high heat for a minute, and then add the onion. Reduce heat to medium-low, add the bay leaf and thyme, and cook until onions are lightly golden, about 3 to 5 minutes; remove from heat. 
4. When the vegetables are done roasting, add them to the pot, along with the chopped kale and broth. Increase heat to medium, cover and bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.
5. Add the black-eyed peas to the pot and simmer for an additional 5 minutes, Add the remaining salt and pepper and stir. Remove bay leaf and thyme sprigs. Serve in large bowls with crusty whole grain bread or crackers.