Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 medium leeks, tough green outer leaves removed, washed well (see Kitchen Tip), and thinly sliced
  • 2 cloves garlic, chopped
  • 1 stalk celery (with leaves), roughly chopped
  • 3 large russet potatoes, peeled and cut into cubes (about 2 cups)
  • ΒΌ head savoy cabbage, roughly chopped (3 cups)
  • 1 head kale, stemmed and roughly chopped (about 8 cups)
  • 8 cups Roasted Vegetable Stock or store-bought low-sodium vegetable broth
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • Juice of 1 lemon

Ready In 45 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Heat the oil in a large stockpot set over medium-high heat, until it shimmers.
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Step 2

  • Add the leeks, garlic, and celery, and cook, stirring frequently, for 3 to 4 minutes, until the edges are golden.
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  • Length: 3 minutes

Step 3

  • Add the parsnips, potatoes, cabbage, kale, stock, salt, and pepper and stir well. Reduce the heat to medium and cover.
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Step 4

  • Bring the soup to a boil; then reduce the heat to a low simmer. Cook for 30 to 35 minutes, until the vegetables are tender and soft.
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  • Length: 30 minutes

Step 5

  • Add the lemon juice.
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Step 6

  • Using an immersion blender (or working in batches in a blender), pure until completely smooth.
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Step 7

  • Serve immediately or store in an airtight container for up to 3 days.