Ingredients:

  • 1 medium (150g) yellow onion, diced
  • 2 stalks (60g) celery, diced
  • 1 medium (120g) green bell pepper, diced
  • 4 cloves (20g) garlic, minced
  • 2 large (300g) russet potatoes, peeled and cubed into ½ inch pieces
  • 2 medium (130g) carrots, sliced into rounds
  • 1 medium (100g) parsnip, peeled and sliced
  • 2 tbsp (30ml) olive oil
  • 6 cups (1.4L) vegetable broth
  • 2 tbsp (32g) tomato paste
  • 3 cups (90g) fresh kale or spinach, roughly chopped
  • 1 tsp (2g) dried thyme
  • 1 tsp (6g) salt
  • ½ tsp (1g) black pepper

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, celery, and bell pepper. Cook for 5–7 minutes until the onions are translucent and the vegetables have softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
  2. Stir in the tomato paste and dried thyme, coating the vegetables for about 2 minutes to deepen the flavor. Add the cubed potatoes, carrots, and parsnips, stirring well to coat in the oil.
  3. Pour in the vegetable broth. Bring the mixture to a boil, then immediately reduce the heat to low. Cover and simmer for 15–20 minutes until the potatoes are tender and the broth has naturally thickened.
  4. Stir in the chopped kale or spinach. Let the greens wilt in the residual heat for 2–3 minutes. Season with salt and pepper before removing from heat.