Hearty Veggie Soup

Ingredients:

2 tablespoons extra-virgin olive oil, divided

1 medium yellow or white onion, chopped

2 carrots, peeled and chopped

6 celery stalks, chopped

1 cups large yam, chopped in chunks 

2 yukon gold potatoes

1 rutabaga cubed

1 fennel bulb, cubed

1 parsnip, cubed

1 bunch of dino kale, de-stemmed and chopped finely into strips

1 bunch collard greens, de-stemmed and chopped finely into strips

2 teaspoon fine sea salt, divided, to taste

6 cloves garlic, pressed or minced

1 teaspoon dried sage

1 teaspoon dried rosemary

1 teaspoon dried Thyme

1 bunch fresh parsley, destemmed and finely chopped

6 cups vegetable broth or 3 Garden Veggie Bouillon Cubes (Vegan/Gluten Free- Edward & Sons) with 6 cups of water

Freshly ground black pepper, to taste

1 tablespoon lemon juice

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Directions:

1. Warm 2 tablespoons of the olive oil in a large soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, and 1 teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.

2. Add the garlic, dried sage, rosemary and thyme. Cook until fragrant while stirring frequently, about 1 minute. 

3. Pour in the broth or  water with bouillon 3 cubes. Add 1 teaspoon more salt. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.

4. Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.

5. Remove the pot from heat. Stir in the lemon juice. Fresh parsley leaves. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.