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.
(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
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.