The Odd Couple

I like grape jelly and bacon sandwiches. My husband likes saltines along side a bowl of ice cream. Chocolatey hot cocoa is perfect with a hint of the heat of cayenne added to the mug. A friend lists a bacon cheeseburger with peanut butter, grapes tossed in dry jello, and apple pie with cheddar cheese among his favorites. Another food blogger mentions pizza and mashed potatoes as her odd couple of food.

It seems that everyone has their own peculiar food pairings. Pickles and ice cream are not just for pregnant ladies. However, when I noticed a simple soup recipe that contained both cauliflower and potatoes, it seemed odd to me. I had never considered pairing these two white vegetables as the backbone of a soup, but it works.

Onions, garlic, and roasted red peppers flavor the broth along with woody rosemary. Kale ups the earthy factor and makes this a hearty, filling soup. Cauliflower and Potato Soup is finished with the tang of a grating of Parmesan as this odd couple of food warms you from the inside out.

Cauliflower and Potato Soup

(adapted from Rachael Ray)

3 tablespoons olive oil

2 cups potatoes, peeled and cut into 1/2-inch dice

1 large onion, chopped

5 cloves garlic, minced

3 tablespoons fresh rosemary, finely chopped

kosher salt

freshly ground black pepper

1 head cauliflower, cut into florets

2 jarred roasted red peppers, chopped

6 cups chicken broth

1 small bunch kale, leaves cut from stems and chopped

freshly grated Parmesan cheese

Heat the oil in a soup pot over medium-heat. 
Add potatoes, onion, garlic, and rosemary to the pan.
Season with salt and pepper.
Cook, stirring frequently, until the onions are translucent and potatoes are softened slightly.
Add the cauliflower and toss to coat with seasonings.
Cook for a few minutes.
Stir in the peppers and broth; bring to a boil.
Add the kale a bit at a time, letting each portion wilt before adding the next.
Simmer about 5-10 more minutes.
Serve soup topped with grated Parmesan cheese.
Serves 4.