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Cauliflower Sausage Kale Soup

Cauliflower Sausage Kale Soup: 1 amazing comfort meal

  • Author: basmer
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

This Cauliflower Sausage Kale Soup is a hearty and nutritious dish. It combines savory sausage, tender cauliflower, and nutrient-rich kale. It’s perfect for chilly days and packed with vitamins and minerals, making it a wholesome meal. This easy cauliflower kale sausage soup recipe is simple to make.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound Italian sausage (mild or spicy, casings removed)
  • 1 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 1 head of cauliflower (cut into florets)
  • 4 cups chicken or vegetable broth
  • 1 cup water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 3 cups kale (chopped, stems removed)
  • 1/2 cup heavy cream (optional, for creaminess)
  • Grated Parmesan cheese (optional, for garnish)
  • Fresh parsley (chopped, for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes). Drain excess fat if necessary.
  2. Stir in the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent.
  3. Add the cauliflower florets to the pot and stir to combine. Pour in the chicken or vegetable broth and water. Bring to a boil.
  4. Stir in the dried thyme, oregano, salt, and pepper. Reduce heat and let simmer for about 15 minutes, or until the cauliflower is tender.
  5. Stir in the chopped kale and cook for an additional 5 minutes until wilted. If using, stir in the heavy cream for added richness and creaminess.
  6. Taste the soup and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with grated Parmesan cheese and fresh parsley if desired.

Notes

  • For a lighter version, use coconut milk or a non-dairy cream substitute.
  • Add red pepper flakes for extra spice.
  • Feel free to add other vegetables like carrots or zucchini.
  • Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, adding a splash of broth if the soup thickens too much.
  • This soup can be frozen for up to 3 months. It’s best to freeze it without the cream, adding it when reheating.
  • Serve with crusty bread, a fresh salad, or roasted vegetables.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 290
  • Sugar: 3g
  • Fat: 20g
  • Carbohydrates: 10g
  • Protein: 15g

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Find it online: https://www.recipesmolly.com/cauliflower-sausage-kale-soup/