# Ingredients:
→ 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)
# Instructions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, approximately 3 to 4 minutes.
02 - Incorporate minced garlic and sauté for 1 minute until fragrant.
03 - Add diced potatoes, sliced carrots, and celery stalks. Stir and cook for 5 minutes to slightly soften vegetables.
04 - Pour in vegetable broth and water. Add dried thyme, oregano, bay leaf, salt, and pepper. Stir to combine.
05 - Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 15 minutes, or until potatoes and carrots are tender.
06 - Stir in chopped kale and continue cooking for 5 to 7 minutes until kale is wilted and tender.
07 - Remove bay leaf from the soup. Adjust salt and pepper as needed. Optionally, stir in lemon juice to brighten flavors.
08 - Serve hot accompanied by crusty bread or preferred sides.
