Kal-Iflower Stoup Recipe

Name: Kal-Iflower Stoup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ¼ teaspoon grated fresh nutmeg; parmesan cheese, to garnish

Servings: persons

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
¼ 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.

1064

kcal

Calories

Fat

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 2 russet potatoes, peeled and cut into 1/2-inch dice, 1 onion, chopped, 5 garlic cloves, minced, and more.

Yes, Kal-Iflower Stoup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kal-Iflower Stoup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions