Winter Vegetable Soup With Rosemary

Name: Winter Vegetable Soup With Rosemary
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 bunch kale, stems removed and leaves chopped into 1? pieces; 3 x leeks, halved and sliced (both white and green parts or equivalent amount of onions); 3 Tbsps olive oil; 1 pinch Pinch of red pepper flakes; 1 teaspoons red wine vinegar; 1 teaspoon roughly chopped dry rosemary; 2 servings Sea salt to taste; 1 quart diced tomatoes; 473 milliliters chicken or vegetable stock; 1 liters winter squash, cut into ½” dice (1 large or 2 small kabocha, butternut, or buttercup variety)

Winter Vegetable Soup With Rosemary is a gluten free, primal, and whole 30 main course. This recipe serves 2. One portion of this dish contains approximately 13g of protein, 23g of fat, and a total of 674 calories. This recipe covers 54% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of pepper flakes, vegetable stock, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. It will be a hit at your Autumn event.