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Photo: Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee
Active Time:45 minsTotal Time:45 minsServings:4Jump to Nutrition Facts
Active Time:45 minsTotal Time:45 minsServings:4
Active Time:45 mins
Active Time:
45 mins
Total Time:45 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
What Type of Potatoes Can Be Used?
How to Thicken the Soup
After simmering the potatoes and parsnips in low-sodium vegetable broth and water until tender, we use the back of a spoon to gently mash the vegetables to slightly thicken the soup. You can also use a potato masher to mash the vegetables until chunky.
How to Store Vegetarian Potato-Kale Soup
This soup can be stored in an airtight container and refrigerated for up to 3 days. To reheat, you can microwave the soup on High until warm.
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Ingredients
1tablespoonextra-virgin olive oil
1smallsweet onion, halved and thinly sliced
3clovesgarlic, finely chopped
4cupslow-sodium vegetable broth
2cupswater
2mediumparsnips, peeled and sliced 1/4-inch thick
1teaspoonchopped fresh rosemary, plus more for garnish
¼teaspoonsalt
1small bunchlacinato kale, stemmed and chopped
½cupgrated Parmesan cheese, plus more for garnish
¼cupheavy cream
1tablespoonlemon juice
DirectionsHeat 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.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.EquipmentDutch oven or large heavy potOriginally appeared: EatingWell.com, October 2021; updated November 2022
Directions
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.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.EquipmentDutch oven or large heavy pot
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.
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.
Equipment
Dutch oven or large heavy pot
Originally appeared: EatingWell.com, October 2021; updated November 2022
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Nutrition Facts(per serving)273Calories12gFat38gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
