Ingredients
extra virgin olive oil2 tablespoons
leeks2 medium
garlic2 cloves
celery1 stalk
russet potatoes3 large
savoy cabbage3 cups
kale8 cups
vegetable broth8 cups
kosher salt2 teaspoons
pepper1 teaspoon
juice of lemon1
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
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.
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