This soup is every bit delicious as it is healthy. It's also super simple to make! The cauliflower cooks right in the broth, then it all is pureed together to make a flavor packed creamy base for the rest of the soup.
I used sweet Italian turkey sausage in this because I love the flavor and it gives a little bit of fat but not a ton. You can use traditional sausage, chicken sausage or a spicy sausage in this recipe - all would be delicious.
Kale is the perfect green for this soup. If you don't like kale you could use collard greens, mustard greens or spinach. Personally I prefer kale because it's a heartier green and will hold up in the soup, it won't wilt away to nothing.
I like to top this with bacon bits and croutons for an added crunch but they are not necessary. This soup is absolutely perfect on its own.
Sausage and Kale Cauliflower Soup
6 Servings | Cook time: 30 minutes
Notes: The “broth” of this soup is made rich with pureed cauliflower. It tastes so creamy and delicious with very little cream! I love adding sweet Italian sausage here but spicy or chorizo would be perfect too if you like it hot!
Ingredients:
6 links sweet Italian turkey sausage, removed from casings, if applicable.
1/2 tsp olive oil
1 large onion, chopped (200g)
2 cloves garlic, chopped
2 12oz bags frozen cauliflower florets (10 cups)
4 cups low sodium chicken broth
2 cups water
6 cups kale, chopped
1 tsp salt
1 tsp pepper
1/2 cup half and half
1 cup milk or milk alternative
1/8 tsp red pepper flakes
6 slices bacon, chopped (I used chicken bacon)
Directions:
Heat a large pot over medium or turn instant pot on to sauté. Add sausage links to put and use a wooden spoon to break up into ground sausage.
Sauté until sausage is cooked, remove from pot and set aside.
Add olive oil, onions, salt and pepper to the pot to sauté for 2 minutes. Once the onions start to soften add the garlic to sauté another minute or until fragrant.
Add the frozen cauliflower florets, chicken broth and water to the pot and stir to combine.
Cover and set to cook for 15 minutes. If using a pot, bring to a boil and lower to a simmer for 15 minutes.
Allow instant pot to naturally release 5-10 minutes, remove lid and use an immersion blender to puree the soup until smooth.
Once smooth, return the sausage to the pot along with the kale. Cook another 5-7 minutes or until the kale has wilted. Stir in milk and half and half, along with a dash of red pepper flakes.
Season with additional salt and pepper as needed.
Serve warm topped with bacon bits, fresh cracked pepper and croutons. I cut up some leftover focaccia bread and toasted it in the oven for a delicious flavorful crouton!
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.
