Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound sausage (pork or chicken), sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 head cauliflower, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups kale, chopped
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sausage slices and cook until browned. Remove and set aside.
- In the same pot, add onion and garlic; sauté until translucent.
- Add cauliflower and broth, bring to a boil, then simmer until cauliflower is tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream, sausage, and kale; cook until kale wilts.
- Season with salt and pepper. Serve hot garnished with herbs.
Notes
- Can substitute sausage with plant-based options for vegetarian version.
- Use coconut cream for dairy-free adaptation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 290 kcal Kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 70 mg