Prep Time 10 minutes Cook Time 20 minutes
I've got the sniffles. I know that's not what you want to hear that from someone who's trying to sell you on a recipe but I'm just keeping it real. I'm tiptoeing around a cold like I'm afraid to wake a lion and doing everything I can to fight it off. Which brings me to this soup. They say a good warm bowl of brothy soup is good for you. So, I'm going to tackle this cold with a soothing recipe packed with fresh winter vegetables and tender roasted chicken. Delicious and nutritious, this soup is a big bowl of comfort in every bite. Let's hope it works and if not, at least I had a fabulous meal to break my winter blues.
by Meredith Steele
What you'll need
- 1 tablespoon extra virgin olive oil
- 2 carrots, peeled, and sliced
- 2 parsnips, peeled and sliced
- 2 gloves garlic, peeled and minced
- 1 bunch kale, chopped
- 8 cups chicken broth, preferably homemade
- 1 tablespoon lemon juice
- 2 sprigs thyme
- 1 bay leaf
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- Grated Parmesan, for garnish
Notes:
serves 6 to 8
How to make it
- Heat oil over medium-low heat in a large Dutch oven or pot. Add carrots, parsnips, garlic, and a pinch of salt. Sauté for 5 minutes. Add kale and sauté for an additional 5 minutes until softened.
- Pour broth into the pot and bring to a boil over high heat. Once boiling, reduce heat to a simmer and add lemon juice, thyme, bay leaf, salt, and pepper; stir. Simmer for 10 minutes until the vegetables are tender. Remove the thyme and bay leaf. Taste and add salt if needed. Ladle into bowls and garnish with a generous pinch of Parmesan cheese.
