INGREDIENTS
2 tbsps
olive oil
2 cups
carrots
1 cup
celery
3/4 cup
onion
8 cloves
garlic
10 cups
vegetable stock
1 tbsp
herbs de provence
1 1/2 tsps
kosher sea salt
1/4 tsp
ground pepper
1/4 tsp
paprika
1 sprig
rosemary
2 tsps
red wine vinegar
1/2 cup
peas
1/2 cup
peas
1 cup
green lentils
2 cups
butternut squash
1 cup
potatoes
1 cup
celery root
1/4 cup
olive oil
2 cups
kale
1/4 cup
parsley
1/4 cup
optional