Start with coconut oil in a large pot on medium heat.
Add the chopped onions and salt and cook for about 10 minutes until onions are translucent.
Next add in the garlic, parsnips, carrots, sweet potato, thyme, and rosemary and cook until vegetables begin to brown on the sides.
Add in the broth, apple cider vinegar, bay leaves, and parsley flakes. Bring soup to boil, then reduce heat, and simmer for approximately 25-30 minutes.
At the end of cooking, add in the Swiss chard and lemon juice.
Leave pot on stove with the lid on for about 10 minutes to let the Swiss chard wilt down and the flavors merry together.
Recipe by total body nourishment | lauren venosta at https://www.totalbodynourishment.com/healing-vegetable-soup/