From the February/March 2015 issue
Serves 4


  • 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


  1. Heat the oil in a large pot over medium heat.
  2. Add the onion, celery, carrots

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