Created by ImPat on February 27, 2018
Step 1: Heat the extra virgin olive oil in a soup pot over medium heat and add the onion, carrots, celery, garlic and Italian herbs, and saute for 3 minutes or until vegies are softened.
Step 2: Add the turnip, sweet potato, parsnip, beans, stock and 375 ml (1 1/2 cups) of water and bring to the boil then reduce heat to a simmer and cook, covered for 20 minutes or until vegies are tender.
Step 3: Add kale for the final 5 minutes of cooking - at this point if you want and thicker and creamier soup, remove half the cooked vegies and beans and puree, then return to the pot before serving.
Step 4: Taste and adjust seasoning, adding plenty of black pepper and spoon into four bowls, sprinkle with parsley and serve.