2 tablespoons olive oil
1 cup sweet potato (peeled and cubed)
2 cups carrots (peeled and sliced)
1 cup potato (chopped)
2 cups celery (chopped)
1 cup green lentils
¾ cup yellow or green split peas (or a mix or just use more lentils)
1 onion (chopped)
4 cloves garlic (minced)
8-10 cups vegetable or chicken broth
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon salt (more to taste)
1/2 teaspoon pepper
Add at the end:
2 cups kale or spinach (stems removed, chopped)
1/2 cup parsley (chopped)
Heat oil olive in pot, add onions carrots and celery, cook for 5 minutes, add garlic, cook another minute, add rest of vegetables, cook another 5 minutes, add lentils and peas, add stock and spices, cook until peas and melted and lentils are tender about an hour.
Place about 2 cups of soup in a blender Pulse gently until semi-smooth and creamy-looking, Add back to the pot and stir to combine. Stir in the spinach and parsley. Turn the heat off and let all the flavours come together for a bit before serving. The taste gets better with time and so does the texture.
Season to taste and to really go next level, serve with crusty wheat bread and a little Parmesan cheese.