recipeName: potato and kale soup
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
steps: 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.
NER: extra-virgin olive oil sweet onion garlic vegetable stock water baby red parsnips rosemary salt kale parmesan cheese cream lemon juice