Kale and Cauliflower Soup

By Aimee Cardwell

This is a beautiful soup in taste and appearance with its contrasting kale and cauliflower. The rosemary gives it a great aroma.

Ingredients

• 3 tablespoons olive oil
• 2 Russet potatoes cut into 1/2-inch dice
• 1 large onion, chopped
• 5 cloves garlic, finely chopped
• 3 tablespoons fresh rosemary, finely chopped (about 5 sprigs)
• Salt and freshly ground pepper to taste
• 1 large head cauliflower, quartered, cored and chopped (about 2 1/2 pounds)
• 2 jarred roasted red peppers, drained, patted dry and chopped
• 6 cups vegetable broth
• 1 pound kale, use only the leaves thinly sliced, discard the stems
• 1/4 teaspoon nutmeg (more if needed for taste)

Preparation

Heat the olive oil in a medium pot over medium-high heat. Add the onion, potatoes and garlic. Then add the rosemary, salt and pepper. Cook for 7-9 minutes until the vegetables soften some, stirring frequently. Add the cauliflower and cook for a few minutes. Stir in the peppers and vegetable broth, cover and bring to a boil. Add the kale to the pot by the handful, letting each handful wilt before adding the next. Season with the nutmeg and cook for 5 minutes, then adjust the salt and pepper.

Serve with your favorite crusty bread or rolls.

This recipe easily serves 4 to 6 people.