Ingredients
Scale
- 2 tablespoons olive oil
- 2 large leeks, cleaned and sliced
- 3 cloves garlic, minced
- 3 large carrots, peeled and diced
- 2 medium parsnips, peeled and diced
- 1 large sweet potato, peeled and cubed
- 1.5 liters vegetable stock
- 1 teaspoon dried thyme
- 1 sprig fresh rosemary
- 2 cups chopped kale or savoy cabbage
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Step 1: Sauté the Aromatics – Heat the olive oil in a large pot over medium heat. Add the sliced leeks and sauté for about 5 minutes until they become soft and translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let the garlic brown or turn bitter. This base creates a sweet, savory foundation for your soup.
- Step 2: Simmer the Vegetables – Add the carrots, parsnips, and sweet potato to the pot. Stir well to coat the vegetables in the oil and leeks. Pour in the vegetable stock and add the thyme and rosemary sprig. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20 to 25 minutes, or until the root vegetables are tender when pierced with a fork.
- Step 3: Finish and Serve – Remove the rosemary sprig and discard it. Stir in the chopped kale and let it cook for 3 to 4 minutes until it wilted and bright green. Stir in the lemon juice to brighten the flavors, then season generously with salt and pepper. Ladle the hot soup into bowls and garnish with fresh parsley and a drizzle of olive oil if desired.
- Cook Time: 50 minutes