Last week I was searching through Foodily and came across a recipe for Kale and Vegetable Soup, which looked so absolutely delicious that I made it today. Of course, I modified the ingredients, so below is my recipe, based off of the original:

• 4 Medium Carrots
• 2 lg Tomatos, quartered
• 2 md Parsnips, quartered lengthwise
• 1 White Onion quartered
• 1 Sweet potato, quartered lengthwise
• 1 Acorn Squash, quartered and seeded
• Olive oil spray
• 4 cups Vegetable Broth (yeah, I cheated, but still organic and low sodium)
• 2 cups water
• 6 Garlic Cloves
• 1 can Northern White Beans
• 4 cups Kale, chopped
• 1 tsp cumin
• 1/2 tsp Thyme
• 1/2 tsp Black Pepper
• 1tsp Cayenne pepper
• 1 tbsp Spike, salt-free
• 1tbsp Bragg Liquid Aminos

1. Heat oven to 400(deg f). On a baking stone lined with parchment paper arrange tomatoes, carrots, parsnips, onions and squash. Spray with olive oil and place in the over for about 45 min.
2. In a blender place garlic cloves, roasted tomatoes, onion, parsnip, carrots, and sweet potato, then puree until smooth.
3. Pour broth, water, and vegetable puree into a large pot and add in white beans and kale. Bring to a boil and simmer.
4. Peel the skin off of the squash (should come off easily) and cube along with the roasted carrots. Add to the simmering mixture. Season the soup with the last 5 ingredients to taste. Continue simmering for an additional 10 minutes to blend flavors.

This is a thick, hearty soup and this version is much spicier than the original recipe, so look out. It’s got a kick! Next time I’ll try roasting a red pepper and adding it into the puree.