- 2 onions or 2 large leeks, diced
- 1/2 pound potatoes, diced (a few small or one large)
- 2 Tablespoons olive oil, plus extra to finish
- 2 cups stemmed and slivered lacinato kale OR, chopped spigariello
- 2 cups (more or less) small cauliflower florets
- 1 garlic clove, minced
- salt and pepper to taste
- 6 cups broth: homemade or purchased, vegetable, bean broth, or chicken stock
- Asiago cheese for grating at the end
Adapted from Vegetable Soups from Deborah Madison’s Kitchen.
Wash the leeks if using. Chop the potato, leaving the skin on if you like, if it’s organic. Warm the olive oil in soup pot over medium heat. Add the leeks and the potato, give them a stir, and while they’re warming up, slick the kale or spigariello off its ropy stems, then slice the leaves into short ribbons. Add the kale/spigariello to the pot along with the cauliflower, garlic, and salt. Cook for about 5 minutes. Add the stock, bring to a boil, then lower the heat and simmer until the vegetables are tender, about 20 minutes. Ladle the soup into bowls and drizzle some olive oil into each. Season with pepper and grate a little cheese into the soup.