Step 1

Heat oil in a 4-quart pot over medium heat. Add chopped onions and salt, sauté until soft and clear (7 minutes). Add carrots, celery and garlic. Sauté until soft for another 10 minutes.

Step 2

Add parsnips, potatoes, and Italian seasoning. Sauté for another 10 minutes until fragrant.

Step 3

Add tomatoes and sauté for 4 minutes. Add vegetable stock, bay leaves, thyme, rosemary, and cilantro. Place the lid onto the pot to partially cover.

Step 4

Raise the heat and bring the soup to a rolling boil. Once boiling, reduce to a simmer (tiny bubbles) and add kale. Simmer until the potatoes and parsnips are soft (20 to 25 minutes).

Step 5

Remove the bay leaves, rosemary, and thyme. Ladle 2 cups of vegetables from the soup into a blender, and blend until smooth. Pour the blended mixture back into the pot and combine.

Step 6

Ladle into bowls and serve immediately.