# Components:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 4 medium Yukon gold potatoes, peeled and diced
05 - 3 medium carrots, sliced
06 - 3 celery stalks, sliced
07 - 4 cups chopped kale, stems removed
→ Liquids
08 - 4 cups vegetable broth
09 - 1 cup water
→ Seasonings
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - 1 bay leaf
13 - Salt and pepper, to taste
14 - 1 tablespoon lemon juice (optional)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until translucent.
02 - Incorporate the minced garlic and sauté for 1 minute until fragrant.
03 - Add the diced potatoes, sliced carrots, and celery to the pot. Stir and cook for 5 minutes.
04 - Pour in the vegetable broth and water. Stir in dried thyme, dried oregano, bay leaf, salt, and pepper.
05 - Bring the mixture to a boil, then reduce heat and simmer uncovered for 15 minutes until potatoes and carrots are tender.
06 - Stir in the chopped kale and cook for an additional 5 to 7 minutes until wilted and tender.
07 - Remove the bay leaf. Adjust seasoning as needed and stir in lemon juice if desired.
08 - Ladle soup into bowls and serve hot. Optionally accompany with crusty bread.
