Vegetarian Potato-Kale Soup 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.


45 mins


45 mins




  • 1 tablespoon extra-virgin olive oil
  • 1 small sweet onion, halved and thinly sliced
  • 3 cloves garlic, finely chopped
  • 4 cups low-sodium vegetable broth
  • 2 cups water
  • 1 pound baby red potatoes, halved lengthwise
  • 2 medium parsnips, peeled and sliced 1/4-inch thick
  • 1 teaspoon chopped fresh rosemary, plus more for garnish
  • ¼ teaspoon salt
  • 1 small bunch lacinato kale, stemmed and chopped
  • ½ cup grated Parmesan cheese, plus more for garnish
  • ¼ cup heavy cream
  • 1 tablespoon lemon juice


    Step 1

    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.

    Step 2

    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

Serving Size: 2 cups Per Serving: 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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