Ingredients
- 1/4 cup vegan white wine
- 1 cup finely chopped onions
- 1 cup finely diced celery
- 1 cup finely diced carrots
- 1 1/2 cups diced & peeled potatoes
- 1 1/2 cups diced & peeled parsnips
- 8 cups veggie stock or water (or combination thereof)
- 1/2 teaspoon thyme
- 2 teaspoons crushed garlic ( I use more ;-)
- 1 tablespoon low-sodium soy sauce
- 2 cups chopped kale
Directions
In a large soup pot, pour in the vegan white wine and saute' the onions,
celery, and carrots over medium heat, stir occasionally, until the
veggies are tender (~25 minutes). Add the potatoes, parsnips, stock,
thyme, garlic, and soy sauce, stir, bring to a simmer, and cook,
covered, over low heat until the potatoes are not quite tender (~15
minutes). Add greens and cook 10-15 minutes longer. Makes 8 1/2
cups.