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Prep
Difficulty
Easy
Time
Estimate
45 mins
Cut the polenta into cubes, toss in olive oil and bake. Chop the onion and start to saute. Chop the apple and add when ready. Whip up the dressing for the salad, chop the kale and massage the dressing into the shreds. Blend the soup and finish, bringing back up to a simmer with the remaining ingredients. When the croutons are done, toss with the salad, if they’re warm it is fine with the kale.
These are slightly addictive and a cinch to make, they just take their time in the oven. Use a tube of polenta or leftover polenta that you have chilled. Omit the parmesan cheese or use nutritional yeast if you want these to be dairy free.
Just a few ingredients, often tucked away in cold storage, are blended into a delightfully simple soup. It is a great way to use up already pureed squash. If your squash is not ready, simply roast it until tender and blend until smooth. Leftover squash stores great in the freezer for future soups.
Shredded kale tossed with a yogurt caesar dressing. Sprinkle in crusty bread croutons, homemade or store-bought or try making your own Polenta Croutons for a gluten-free option. To make this vegetarian use Annie’s vegan Worcestershire sauce.
