Caldo de Papas

1.Heat the olive oil in a large soup kettle over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

2.Stir in the garlic, carrot, celery, squash zucchini and red bell pepper. Cook for another 4-5 minutes, stirring occasionally, until the vegetables begin to soften.

3.Sprinkle in the smoked paprika and stir well, cooking for 30 seconds to bloom the spices.

4.Add the cubed potatoes, bay leaf, water and vegetable base . Stir to combine and bring to a gentle boil.

5.Reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the potatoes are tender and the flavors meld together.

6.Season with salt and freshly ground black pepper to taste.

7.Stir in the chopped parsley and lemon juice.