Creamy Cauliflower Sausage Kale Soup
This creamy cauliflower, sausage, and kale soup is a hearty and flavorful meal that comes together quickly, perfect for a satisfying weeknight dinner.
Equipment
- Large pot
- Spatula
- Ladle
- Blender (optional)
- Immersion blender (optional)
Ingredients
Main Ingredients
- 1 tbsp Olive oil
- 1 lb Italian sausage casings removed
- 1 Onion chopped
- 3 cloves Garlic minced
- 4 cups Cauliflower florets
- 4 cups Chicken broth
- 0.5 cup Heavy cream
- 4 cups Kale chopped
- Salt to taste
- Black pepper to taste
Instructions
Preparation
- Heat olive oil in a large pot over medium heat, then add Italian sausage (casings removed) and cook, breaking it up with a spoon, until browned. Drain any excess fat.
Cooking
- Add chopped onion to the pot and sauté until softened, about 5 minutes, then stir in minced garlic and cook for another minute until fragrant.
- Stir in cauliflower florets and chicken broth, bring to a simmer, then reduce heat, cover, and cook for about 10-15 minutes, or until the cauliflower is tender.
- Carefully transfer about half of the soup to a blender or use an immersion blender to blend until smooth. Return the blended soup to the pot.
- Pour in heavy cream and stir in chopped kale, cooking for 2-3 minutes until the kale is wilted.
- Season with salt and black pepper to taste, then ladle into bowls and serve hot.
Notes
For a richer flavor, you can roast the cauliflower before adding it to the soup. If you prefer a thinner soup, adjust the amount of chicken broth. This soup can be stored in an airtight container in the refrigerator for up to 3 days.