Broccoli and kale soup

Ingredients:

• 2 tbsp. l. olive oil
• 1 cup chopped onion
• 1 cup chopped peeled potatoes
• A pinch of cayenne pepper
• 1 medium clove garlic, minced
• 2.5 cups lightly salted vegetable broth
• 1.5 cups broccoli florets
• 1.5 cups tightly packed chopped kale
• 1 tbsp unsalted butter
• Croutons and grated Pecorino Romano cheese for serving

Preparation:

1. Heat olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until softened, 3-5 minutes. Add the potatoes, cayenne pepper, garlic, 1/2 teaspoon salt, and a few freshly ground black pepper and cook, stirring, until the potatoes are well coated, 2-3 minutes. Pour in the broth and 1 cup of water and bring to a boil.
2. Add the broccoli and simmer until the potatoes and broccoli are tender, about 15 minutes, adjusting the heat as needed to maintain a gentle simmer. Add the kale and continue simmering until tender, about 5 minutes. Remove from heat and let cool for at least 5 minutes.
3. Puree the soup thoroughly with an immersion blender until smooth. Alternatively, blend in two or three batches in a regular blender (do not fill the blender more than halfway).
4. Reheat the soup if necessary. Turn off the heat and stir in the butter until melted. Adjust the consistency of the soup with water and, if necessary, season with salt and pepper to taste.
5. Serve the soup hot, sprinkled with croutons and grated pecorino.
   
   
   When blending hot liquid, let it cool for 5 minutes first, then pour it into the blender, filling it only halfway. Cover with a lid, leaving one end slightly open. Place a kitchen towel over the lid to prevent splashing, and blend until smooth.