Kal-Iflower Stoup

Name: Kal-Iflower Stoup
Ingredients: 3 tablespoons extra virgin olive oil; 2 russet potatoes, peeled and cut into 1/2-inch dice; 1 onion, chopped; 5 garlic cloves, minced; 3 tablespoons fresh rosemary, finely chopped; salt and pepper, to taste; 1 head cauliflower, quartered, cored and chopped; 2 jarred roasted red peppers, chopped; 6 cups chicken broth; 1 lb kale, stems removed and thinly sliced; 14 teaspoon grated fresh nutmeg; parmesan cheese, to garnish

12 ingredients

10 steps

Ingredients

3 tablespoons extra virgin olive oil
2 russet potatoes, peeled and cut into 1/2-inch dice
1 onion, chopped
5 garlic cloves, minced
3 tablespoons fresh rosemary, finely chopped
salt and pepper, to taste
1 head cauliflower, quartered, cored and chopped
2 jarred roasted red peppers, chopped
6 cups chicken broth
1 lb kale, stems removed and thinly sliced
14 teaspoon grated fresh nutmeg
parmesan cheese, to garnish

Directions

1

Heat the olive oil, 3 turns of the pan as she would say, in a pot over medium high heat.
2

Add the potatoes, onion and garlic as you chop them.
3

Season with rosemary, salt and pepper.
4

Cook stirring frequently, until the vegetables soften a bit, 7-8 minute.
5

Add the cauliflower and cook for a few minute.
6

Stir in the peppers and broth.
7

Cover and bring to a boil.
8

Add the kale to the pot by the handful, letting each handful wilt before adding the next.
9

Season with the nutmeg and cook for 5 min, then adjust the salt and pepper, to taste.
10

Ladle the stoup into bowls and sprinkle with the grated Parmesan cheese.