Living With Sjögren’s

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 broth
• 2 cups water
• 1 pound baby red potatoes, halved lengthwise
• 2 medium parsnips, peeled and sliced ¼-inch thick
• 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 heavy cream
• 1 tablespoon lemon juice

Instructions:

1. Heat 1 tablespoon oil in a Dutch oven or large heavy pot over medium-high heat. Add 1 onion; cook, stirring occasionally, until tender, about 5 minutes. Add 3 cloves garlic; cook, stirring constantly, until fragrant, about 30 seconds. 
2. Stir in 4 cups broth, 2 cups water, 1 pound potatoes, 2 parsnips, 1 teaspoon rosemary and ¼ teaspoon salt; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. 
3. Using the back of a spoon, gently mash the vegetables to slightly thicken the soup.
4. Stir in 1 small bunch of kale, ½ cup Parmesan and ¼ cup cream; cook over medium-low heat, stirring occasionally, until the kale is wilted, about 10 minutes more. 
5. Stir in 1 tablespoon lemon juice just before serving. Garnish with additional rosemary and Parmesan, if desired.