Things Needed

• Olive Oil
• Approx 1 lb of carrots (cut into 1/2 inch rounds)
• Approx 1/2 lb of parsnip…I used 1 large parsnip (cut into 1/2 inch rounds)
• 2 small red onions quartered
• 2 small red onions sliced
• 8 to 10 cloves of garlic crushed
• 4 1/2 cups of Veggie Broth
• 1 head of Kale/Chard (your choice) ripped into chunks
• about 1 cup of pinenuts
• 2 cups of Red Wine
• About 4 TBS of italian spices (your choice)
• Rice (prepared with veggie broth and italian seasoning)

Roasted Carrot and Parsnip Soup

1. Preheat oven to 400 degrees.
2. In a large roasting pan with some olive oil combine and spread out the carrots, parsnips, 6-8 of the cloves of garlic and the 2 quartered red onions and about 3 TBS of the italian seasoning.
3. Stirring occasionally, cook for 1 hour.
4) In a blender, puree the all of the contents from the roasting pan with the 4 1/2 cups of veggie broth and 1 1/2 cup of red wine.  Transfer the puree to a Pot and warm over medium heat.

Italian Kale Garnish


1. In a large saute pan combine olive oil and the pinenuts along with the remaining italian spices
2. Add the onion and remaining garlic cook until the onion is transparent
3. Add the Kale and the red wine and saute til the greens are bright green and wilted (they can even be a little darker)

I served this in layers.  The rice at the bottom of the bowl, the Soup on top and as a garnish the Italian Kale.