Autumn Harvest Creamy Vegetarian Kale Soup

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

Step: 1

Heat oil in a skillet over medium-high heat; saute onion until translucent, about 5 minutes. Set aside.

Step: 2

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.

Step: 3

Add shredded Cheddar cheese to soup and stir until melted.

Per Serving: 317 calories; protein 13.1g; carbohydrates 21g; fat 20.5g; cholesterol 57.2mg; sodium 316mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s similar to braising, instead it does have a few notable differences. The raw animal vested is chopped into smaller pieces but of being processing menu all of it , and the water based material all of it covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.