Ingredients
Scale
- 1 pound sausage (pork, chicken, or plant-based)
- 1 head cauliflower, chopped
- 4 cups kale leaves, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add sausage and cook until browned. Remove and set aside.
- In the same pot, add diced onion and garlic; sauté until translucent.
- Add chopped cauliflower to the pot and cook for 5 minutes, stirring occasionally.
- 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 leave some chunks for texture.
- Stir in heavy cream, cooked sausage, and chopped kale. Cook for another 5 minutes until kale is wilted.
- Season with salt and pepper to taste. Serve hot garnished with fresh herbs if desired.
Notes
- Use plant-based sausage for vegan option.
- For a thicker soup, add more cauliflower or reduce broth accordingly.
- You can substitute coconut milk for dairy cream for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Low-Carb, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg