Step 1

In a large stock pot or Dutch-oven set over medium heat, add the olive oil. When the oil is hot, add the celery, onion and carrots, sauté until tender, about 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute.

Step 2

Pour in the chicken broth, turn heat to medium-high and bring to a boil. Add the herbs, salt, pepper, paprika, rosemary, vinegar, split peas, and lentils. Reduce heat and simmer uncovered for 30 minutes.

Step 3

Add the butternut squash, potatoes and celery root, simmer for an additional 30 minutes or until the veggies and the peas/lentils are tender.

Step 4

Place 4 cups of soup in a blender with 1/4 cup of olive oil. Pulse until smooth and creamy. Pour back into the pot and stir to combine. Add chopped kale, parsley and parmesan, simmer for an additional 5-8 minutes.

Step 5

Remove from the heat and allow to rest for 5 minutes before serving.