Kal-Iflower Stoup

• 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

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.

extra virgin olive oil, russet potatoes, onion, garlic, fresh rosemary, salt, cauliflower, red peppers, chicken broth, kale, nutmeg, parmesan cheese

Taken from www.food.com/recipe/kal-iflower-stoup-193590 (may not work)