Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound sausage (preferably turkey or chicken)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups cauliflower florets
- 4 cups chicken or vegetable broth
- 2 cups chopped kale
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add sausage and cook until browned, breaking it apart as it cooks. Remove and set aside.
- In the same pot, sauté onion and garlic until fragrant and translucent.
- Add cauliflower florets and cook for 5 minutes.
- Pour in broth and bring to a boil. Reduce heat and simmer until cauliflower is tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in cooked sausage, kale, and heavy cream. Cook for another 5 minutes until kale wilts.
- Season with salt and pepper to taste. Serve hot garnished with fresh herbs if desired.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Add red pepper flakes for a spicy kick.
- This soup reheats well and can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 70mg