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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 ¼-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
Vegetarian Potato Kale Soup
This healthy soup recipe has a rich, yet light and velvety texture. Serve with crusty bread and a glass of wine for a cozy meal.
Nutrition Information
159
Calories
17g
Carbohydrates
15g
Protein
346mg
Potassium
6g
Fiber
5g
Sugar
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