In a large stock pot over medium heat, pour in olive oil. Once hot, add chopped carrots, celery, and onion. Sauté for 3-4 minutes until they’re tender and fragrant.

Stir in the minced garlic and cook for about 1 minute, allowing its aromatic character to bloom and enhance the veggie base.

Add the chicken broth or vegetable stock to the pot, bringing it to a boil over medium-high heat.

Once boiling, mix in herbes de Provence, kosher salt, ground black pepper, paprika, rosemary, vinegar, yellow split peas, and green lentils. Lower the heat, then simmer uncovered for 30 minutes.

After 30 minutes, add diced butternut squash, potatoes, and celery root into the pot. Continue simmering for an additional 30 minutes or until all the vegetables are super tender.

Carefully blend 4 cups of the soup with ¼ cup of olive oil until smooth. Return this creamy mixture to the pot and stir well to combine.

Finally, add chopped kale and fresh parsley to the soup, simmering for an additional 5-8 minutes until the greens have wilted.

Allow the soup to sit for 5 minutes before serving, letting the flavors deepen even further.