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.

EatingWell.com, October 2021

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Credit: Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee

Recipe Summary test

active:
45 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven or large heavy pot over medium-high heat. Add onion; cook, stirring occasionally, under 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.

Nutrition Facts

2 cups
273 calories; fat 12g; cholesterol 23mg; sodium 444mg; carbohydrates 38g; dietary fiber 7g; protein 7g; sugars 7g; niacin equivalents 2mg; saturated fat 5g; vitamin a iu 4103IU; potassium 913mg.
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