potato and kale soup

Serves: 4

Ingredients:
1 tablespoon extra-virgin olive oil
1 small sweet onion, halved and thinly sliced
3 cloves garlic, finely chopped
4 cups low-sodium vegetable stock
2 cups water
500g baby red or white potatoes, halved lengthwise
2 medium parsnips, peeled and  diced
1 teaspoon chopped fresh rosemary, plus more for garnish
¼ teaspoon salt
1 small bunch kale, stemmed and chopped
½ cup grated parmesan cheese, plus more for garnish
¼ cup low fat cream
1 tablespoon lemon juice

Method:
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.