Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, sliced into ¼-inch rounds
  • 1 tsp dried thyme
  • 1 bay leaf
  • 3 large carrots, sliced into thick coins
  • 2 medium Yukon Gold potatoes, cubed into ¾-inch pieces
  • 1 cup parsnip, diced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 6 cups low-sodium vegetable broth
  • 2 cups chopped Lacinato kale
  • 1 tbsp fresh lemon juice
  • 1 tsp sea salt
  • ½ tsp cracked black pepper

Instructions:

  1. Heat the butter in a Dutch oven over medium-high heat. Add the onion, celery, and carrots, sautéing for 6–8 minutes until onions are translucent and carrots have golden edges. Stir in garlic and thyme and cook for 60 seconds.
  2. Pour in the fire-roasted diced tomatoes and vegetable broth, scraping the bottom of the pot to release the browned bits. Add cubed potatoes, parsnips, and the bay leaf.
  3. Bring the soup to a rolling boil, then reduce heat to low. Cover and simmer for 15–20 minutes until potatoes are fork-tender.
  4. Remove the bay leaf. Stir in the chopped kale and cook for 2–3 minutes until wilted. Remove from heat and stir in lemon juice, salt, and pepper.