Serves 4 Ingredients 2 TBSP extra virgin olive oil, coconut oil or ghee 1 medium yellow onion, chopped 4 medium celery stalks, chopped 4 medium carrots, peeled and chopped 1/2–3/4 lb parsnips, peeled and chopped 4 garlic cloves, finely chopped 1 TBSP finely chopped fresh rosemary 1 TBSP tomato paste 5 cups chicken broth 4 cups chopped kale Sea salt and black pepper, to taste Directions Heat the oil…
source https://paleomagazine.com/winter-vegetable-soup/
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