- 2 tablespoons extra virgin olive oil
- 2 medium leeks, tough green outer leaves removed, washed well (see Kitchen Tip), and thinly sliced
- 2 cloves garlic, chopped
- 1 stalk celery (with leaves), roughly chopped
- 3 large russet potatoes, peeled and cut into cubes (about 2 cups)
- ¼ head savoy cabbage, roughly chopped (3 cups)
- 1 head kale, stemmed and roughly chopped (about 8 cups)
- 8 cups Roasted Vegetable Stock or store-bought low-sodium vegetable broth
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Juice of 1 lemon
- Heat the oil in a large stockpot set over medium-high heat, until it shimmers. Add the leeks, garlic, and celery, and cook, stirring frequently, for 3 to 4 minutes, until the edges are golden. Add the parsnips, potatoes, cabbage, kale, stock, salt, and pepper and stir well. Reduce the heat to medium and cover.
- Bring the soup to a boil; then reduce the heat to a low simmer. Cook for 30 to 35 minutes, until the vegetables are tender and soft. Add the lemon juice.
- Using an immersion blender (or working in batches in a blender), purée until completely smooth. Serve immediately or store in an airtight container for up to 3 days.