Espresso and Lime

1 Prepare all of the vegetables (instructions above)
2 Add 2 tablespoons of extra virgin olive oil into a large deep soup pot and place it over medium heat
3 Add 1 chopped medium yellow onion into the pot, season with a pinch of salt and black pepper and cook for 5 minutes
4 Once the onions have softened a bit, add 2 sliced celery ribs, 2 peeled and sliced carrots, 1 peeled and sliced parsnip and 1 peeled and cubed rutabaga and stir to combine
5 Cook for 5 minutes over medium heat
6 Add 4 minced cloves of garlic, 1 teaspoon of garlic powder, 1 teaspoon of onion powder and 1/2 teaspoon of red pepper flakes and stir to combine
7 Add 64 ounces of vegetable stock and 14 ounces of diced tomatoes (including the juice)
8 Add 1 chopped green bell pepper, 1 chopped red sweet pepper, 3 sliced spring onions, 1/2 of a leek, thinly sliced and 1 large yellow zucchini, halved and sliced
9 Stir everything together and bring the soup of to a simmer
10 Simmer until the parsnips and carrots are tender
11 Add 1 cup of sweet corn, 1 cup of sweet peas and 2 cups of green beans and stir to combine
12 Remove the pot from the heat and stir in the thinly sliced kale
13 Serve garnished with fresh parsley, lemon wedges and grated parmesan (optional)
14 Store leftovers in the refrigerator in a covered pot and reheat over medium heat