Every soup season needs this -- rich, yet light and velvety textured -- potato-kale soup recipe

Vegetarian Potato-Kale Soup

This healthy soup recipe has a rich, yet light and velvety texture. Serve with crusty bread for dipping into the delicious broth.

Active Time: 45 minutes | Total Time: 45 minutes

SERVINGS: 4

• 1 1/2 cups unsweetened almond milk
• 1 cup quinoa
• 2 tablespoons light brown sugar
• 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
• 1/4 teaspoon salt
• 1 small bunch lacinato kale, stemmed and chopped
• 1/2 cup grated Parmesan cheese, plus more for garnish
• 1/4 cup heavy cream
• 1 tablespoon lemon juice

1. 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.

2. 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.

3. 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.

Recipe nutrition per serving: 273 Calories, Total Fat: 12 g, Saturated Fat: 5 g, Cholesterol: 23 mg, Carbohydrates: 38 g, Fiber: 7 g, Total Sugars: 7 g, Protein: 7 g, Sodium: 444 mg, Potassium: 913 mg, Vitamin A: 4103 IU.

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