Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 2 medium Yukon Gold potatoes, cubed
  • 3 cups butternut squash, peeled and cubed
  • 1 cup parsnips, sliced
  • 2 tbsp tomato paste
  • 6 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 3 cups fresh kale, chopped
  • 1 tbsp fresh lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil over medium heat in a Dutch oven. Add the onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the carrots begin to soften.
  2. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep mahogany color and smells fragrant.
  3. Add the cubed potatoes, butternut squash, and parsnips to the pot. Stir well to coat the vegetables in the aromatic base.
  4. Pour in the vegetable broth and add the thyme, rosemary, and bay leaf. Increase heat to bring the soup to a gentle boil, then immediately reduce to a simmer.
  5. Cover and simmer for 25–30 minutes, or until the potatoes are tender when pierced with a fork but not falling apart.
  6. Stir in the chopped kale and cook for 2–3 minutes until the greens are wilted and bright green.
  7. Remove the bay leaf and stir in the lemon juice. Season with salt and pepper.