Step-by-Step Instructions

• Begin by peeling and dicing the sweet potatoes, onions, carrots, celery, and bell pepper. Mince the garlic cloves. Gather all your vegetables along with the vegetable broth, bay leaves, and spices.
• In your stockpot, heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, add the diced onions and garlic. Sauté for about 3-5 minutes until the onions become translucent.
• Now, add the diced sweet potatoes, carrots, celery, and bell pepper to the pot. Stir everything together, allowing the vegetables to mingle for about 2 minutes. Pour in 4 cups of vegetable broth, and toss in 2 bay leaves, 1 teaspoon of salt, and ½ teaspoon of black pepper.
• Raise the heat and bring the mixture to a gentle boil. Once bubbles form, reduce the heat to low and let it simmer uncovered for about 45-50 minutes.
• Carefully remove and discard the bay leaves. Using a ladle, transfer about two cups of the soup mixture into a blender. Blend until smooth and creamy, then pour it back into the pot.
• Add 3 cups of chopped kale or spinach along with ¼ cup of chopped parsley. Stir well to integrate the greens, allowing them to wilt for about 3-5 minutes.
• Taste the soup and make any final adjustments. Add additional salt, black pepper, and 1 tablespoon of red wine vinegar as necessary.
• Ladle the soup into bowls and serve hot. Top with Parmesan or Romano cheese if desired.