Ingredients

• ·1.5 litres (6 cups) homemade or high-quality store-bought bone broth
• ·2 medium carrots, peeled and sliced
• ·2 stalks celery, sliced
• ·1 parsnip, peeled and diced
• ·1 medium yellow onion, diced
• ·3 cloves garlic, minced
• ·1 cup baby spinach or kale leaves
• ·1 tsp fresh thyme leaves (or ½ tsp dried)
• ·1 bay leaf
• ·2 tbsp avocado oil
• ·Sea salt and black pepper
• ·Fresh flat-leaf parsley, to serve

Instructions

1. 1 Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the onion and celery and cook, stirring occasionally, for 5 minutes until softened.
2. 2 Add the garlic and cook for 1 minute until fragrant.
3. 3 Add the carrots, parsnip, thyme, and bay leaf. Stir everything to coat in the aromatics and cook for 2 minutes.
4. 4 Pour in the bone broth. Bring to a boil, then reduce the heat to a gentle simmer. Cook uncovered for 25–30 minutes until the vegetables are completely tender.
5. 5 Remove and discard the bay leaf. Stir in the spinach or kale and cook for 2 minutes until wilted.
6. 6 Season generously with salt and pepper. Ladle into bowls and finish with a shower of fresh parsley.