Root Vegetables: Kale, Parsnip, Potato soup

Winter root vegetables are hearty meals and boost the immune system. 


Beets, carrots, potatoes, ginger, turnips, radishes, the list goes on and on...

Parsnip:  the parsnip is closely related to the carrot. 

The parsnip is usually cooked but can also be eaten raw. It is high in vitamins and minerals, especially potassium. It also contains antioxidants and fiber. It can be cultivated in deep, stone-free soils.

Kale, Parsnip, Potato Soup
Cook time: 1 1/2--2 hrs (mostly inactive)
Serves 6 to 8

• 2 tsp olive oil
• 1 medium yellow onion, diced
• 1 leek, diced (use all parts!)
• 6-8 cloves of garlic, sliced thinly (you can add more if you love garlic like me)
• 2 medium white potatoes, cut into chunks (I didn't remove the skin but feel free to)
• 1 medium sweet potato, cut into chunks
• 2 large carrots, cut into chunks
• 2 large parsnips, cut into chunks
• 4 cups (one box) of your favorite veggie broth (I use Pacific or Trader Joes)
• 4 additional cups of water + 2 bouillon cubes
• 2 tbsp Italian seasoning
• 2 tsp paprika
• 2 tsp curry seasoning
• 1 tbsp hot sauce of your choice
• 1 LARGE head of kale, chopped

Heat olive oil in a large soup pan (very large - as large as you can muster) over medium/low heat. Add in onion and leek and allow to soften up for about 5-10 minutes. 

Add garlic, potatoes, carrots and parsnips and saute for another 10 minutes or so (add in veggie broth to keep veggies from sticking/help to soften as necessary.

Dump in veggie broth and water and bring everything to a boil.

Add in bouillon cubes and spices, cover pot, reduce heat to medium low and allow to simmer for anywhere from an hour to two hours depending on your time frame.

Ten minutes before the soup is ready, stir in your chopped kale and allow to reduce for the final ten minutes or so (you want it to be soft but not soggy).  Serve up a HUGE bowl (or two in my case) with freshly baked bread.
Source:  Evolve Vegan