This potato-kale soup has a rich, yet light and velvety texture. Opt for baby, two-bite red potatoes as they cook faster in the creamy, brothy soup. Serve with crusty bread and a glass of wine for a cozy meal.
vegetarian potato kale soup
Vegetarian Potato-Kale Soup
Ingredient
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1 tablespoon extra-virgin olive oil
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1 small sweet onion, halved and thinly sliced
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3 cloves garlic, finely chopped
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4 cups low-sodium vegetable broth
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2 cups water
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1 pound baby red potatoes, halved lengthwise
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2 medium parsnips, peeled and sliced 1/4-inch thick
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1 teaspoon chopped fresh rosemary, plus more for garnish
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¼ teaspoon salt
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1 small bunch lacinato kale, stemmed and chopped
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½ cup grated Parmesan cheese, plus more for garnish
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¼ cup heavy cream
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1 tablespoon lemon juice
Instructions
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Heat oil in a Dutch oven or large heavy pot over medium-high heat. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in broth, water, potatoes, parsnips, rosemary and salt; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Using the back of a spoon, gently mash the vegetables to slightly thicken the soup.
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Stir in kale, Parmesan and cream; cook over medium-low heat, stirring occasionally, until the kale is wilted, about 10 minutes more. Stir in lemon juice just before serving. Garnish with additional rosemary and Parmesan, if desired.