Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 large carrots, cut into thick rounds
  • 3 stalks celery, sliced into thick chunks
  • 2 tbsp tomato paste
  • 2 large russet potatoes, peeled and cubed
  • 1 cup parsnips, cubed
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 cups kale, roughly chopped
  • 8 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat butter or oil over medium heat in a Dutch oven. Add the onion, carrots, and celery; sauté for 6-8 minutes until onions are translucent and carrots have a golden edge.
  2. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep mahogany color.
  3. Pour in the vegetable broth and stir in the thyme, oregano, salt, pepper, and the bay leaf.
  4. Add the cubed potatoes and parsnips. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until potatoes are fork-tender.
  5. Stir in the corn and peas and cook for 3 minutes.
  6. Fold in the chopped kale and stir until wilted. For a thicker consistency, use a potato masher to crush 4-5 potato cubes directly against the side of the pot and stir the starch into the broth.
  7. Remove the bay leaf before serving.