Ingredients
Scale
- 1 pound sausage (pork, chicken, or plant-based)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 head cauliflower, chopped
- 4 cups chicken or vegetable broth
- 2 cups kale, chopped
- 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, sauté onion and garlic until fragrant and translucent.
- Add chopped cauliflower and cook for 5 minutes, stirring occasionally.
- Pour in broth, bring to a boil, then 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.
- Return the soup to the pot, stir in cooked sausage, kale, and heavy cream. Cook until kale is wilted, about 5 minutes.
- Season with salt and pepper to taste. Serve hot garnished with herbs if desired.
Notes
- You can substitute sausage with plant-based options for a vegetarian version.
- Use coconut milk for a dairy-free creamy texture.
- This soup stores well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Low-Carb, Paleo
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 80mg