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Heat 1 tbsp oil in large saucepan over medium heat. Add onion, celery, carrots, shiitake mushrooms, cremini mushrooms, and salt and cook for 5 minutes, stirring often.
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Stir in garlic, tomato paste, and thyme and cook for 1 minute.
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Add broth, water, sweet potatoes, and bay leaf and bring to a boil. Cover with a lid and simmer on medium-low heat for 25-30 minutes until sweet potatoes are cooked all the way through.
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Once done, stir in parsley and lemon juice. Season with more salt and pepper to taste.
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Store in the fridge for up to 5 days.
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Best served with fresh bread, brown rice, quinoa, or farro.