VEGGIE SOUP

1. In a food processor add whole (peeled) garlic cloves and pulse until garlic is roughly chopped then add roughly chopped carrots (not the carrots cut into discs, those are for later) and onions. Pulse until the mixture is a finely chopped mixture.
2. To a large deep pot over medium heat, add 2 tbsp oil, once hot add the carrot, onion and garlic mixture. Cook on low for 15 minutes, mixing the mixture throughout cooking process. Season with a pinch of salt and pepper.
3. After the 15 minutes add water + bouillon (or veggie broth), carrot discs, cut potatoes and cook for 25 minutes or until potatoes and carrots are tender. 
4. Add roughly chopped kale to the soup, Mix in and cook the soup for an additional 5 minutes, turn off heat, taste soup and adjust seasonings as needed. * for me usually the bouillon makes it well salted but add salt if you want!