- onion - white potato - carrots - celery - white beans
- salt & pepper - stock - lemon juice & zest - fresh herbs - garlic - sea salt
Sauté mirepoix (fragrant vegetables).
A good soup always starts with sautéing the fragrant celery, onion, carrot and garlic. Sauté in olive oil in a large pot.
Add remaining ingredients.
Next add all of the remaining ingredients except for the kale. Bring to a boil and then simmer until all of the vegetables are tender.
Blend the soup.
Use an immersion blender to blend the soup until creamy. Add the finely chopped kale and simmer until the kale is tender.
Store in an airtight container in the fridge for up to one week.