Prep 15 mins
Cook 25 mins
Another Rachel Ray classic. Would be wonderful on a chilly fall evening.
- 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
- 1⁄4 teaspoon grated fresh nutmeg
- parmesan cheese, to garnish
- Heat the olive oil, 3 turns of the pan as she would say, in a pot over medium high heat.
- Add the potatoes, onion and garlic as you chop them.
- Season with rosemary, salt and pepper.
- Cook stirring frequently, until the vegetables soften a bit, 7-8 minute.
- Add the cauliflower and cook for a few minute.
- Stir in the peppers and 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 min, then adjust the salt and pepper, to taste.
- Ladle the stoup into bowls and sprinkle with the grated Parmesan cheese.
This soup looked awful while I was making it but it tastes delicious. Its definitely not very thick though. Its super healthy!