Vegan Colcannon Soup

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

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

Add the parsnips, potatoes, cabbage, kale, stock, salt, and pepper and stir well.

Reduce the heat to medium and cover.

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.

Add the lemon juice.

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

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