You know that Spanish tapas dish, patatas bravas? The one with potatoes in a spicy, smokey tomato sauce? This is my soup version of that. Plus cauliflower, for texture, flavor, and because potatoes and cauliflower are such good friends. It’s an easy soup to make, and the broth – warm, rich and spicy, is perfect for the freezingly dreary weather we’ve been experiencing here lately. I wanted it to be very brothy, but if you wanted a thicker soup, I think it would be nice to add a picada at the end…a mixture of toasted almonds, bread fried in olive oil, and garlic, all roughly ground together. I might try that some time! I’ll let you know how it goes.