Step 1

Heat olive oil a large pot over medium-high heat.

Step 2

Add onion, carrots, and celery along with a couple large pinches of salt and pepper.

Step 3

Cook for 8 minutes, stirring occasionally.

Step 4

Add garlic, oregano, thyme, and sage. Cook for another minute, stirring frequently.

Step 5

Add potatoes, veggie broth, and coconut milk along with a couple pinches of salt and pepper.

Step 6

Bring to a simmer over medium-high heat.

Step 7

Reduce heat to low and gently simmer, covered, for about 10-12 minutes, or until the potatoes are cooked through and fork-tender, stirring occasionally.

Step 8

Blend half the soup if desired.

Step 9

Stir in fresh kale and white wine vinegar. Season to taste with salt and pepper and enjoy!