Heat 2 tablespoons of olive oil in a large pot over medium heat. Add one chopped medium onion and sauté for about 5 minutes.

Stir in 3 minced garlic cloves and cook for about 1 minute until fragrant.

Add 2 sliced carrots and 2 sliced celery stalks, sauté for an additional 5 minutes.

Now, add 1 diced large potato, 1 cup of frozen corn, and 1 cup of frozen peas, and cook for 2-3 minutes.

Pour in a can of diced tomatoes and 4 cups of vegetable broth, stirring thoroughly.

Add 1 teaspoon of dried thyme, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well.

Bring to a boil, then reduce heat to low, cover, and let it simmer for 20 minutes.

Stir in 1 cup of shredded kale and let it simmer for an additional 5 minutes.

Remove from heat and stir in 1/4 cup of chopped fresh parsley.