Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons olive oil
  • 1 cup yellow onion (diced)
  • 1 cup celery (diced (2 stalks))
  • 1 cup carrot (diced (2-3 whole carrots))
  • 4 garlic cloves (minced)
  • 1 cup parsnip (diced (1 small))
  • ½ pound Yukon gold potatoes (approximately 2)
  • ½ pound turnip (1 medium)
  • 1 cup leek (sliced)
  • 2 teaspoons fresh rosemary
  • 2 teaspoons fresh thyme
  • Pinch red pepper flakes
  • ¼ teaspoon white pepper
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • ¼ teaspoon dried rubbed sage
  • 1 bay leaf
  • 4 cups vegetable broth or stock
  • 2 cups kale (chopped)
  • ½ lemon (freshly squeezed)

Instruction

  • Heat oil in a large stockpot over medium heat. Add onion, celery, carrot, and saute for 4-5 minutes. Add garlic, and continue to saute for 1 minute. Then add the rosemary, thyme, red pepper flakes, pepper, and sage, cook for 1 minute.
  • Add parsnip and potato, and continue to cook for 3-4 minutes. Don’t stir too often so that they have a chance to caramelize. Add the turnip and leek, cooking for 2-3 minutes, then add vegetable broth and bring to a simmer with bay leaf.
  • Keep uncovered and simmer for 15-20 minutes until the veggies are tender (depending on how small you cut them the time will vary). Be sure to add salt throughout, taste-testing to be sure you have the right amount. The potatoes will absorb quite a bit of salt, so you’ll likely add more than expected.
  • With a few minutes left, add the kale and allow it to wilt. Remove the bay leaf and stir in a squeeze of lemon before serving. Optional: puree half of the soup with an immersion blender. Garnish with fresh parsley, croutons, or parmesan as desired.