Description
A hearty and nutritious soup with a delightful blend of cauliflower, sausage, and kale, perfect for chilly evenings.
Ingredients
Scale
- 1 large cauliflower, cut into florets
- 1 lb. chicken sausage or turkey sausage (substitutions available)
- 1 onion, diced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 4 cups kale, stems removed and leaves chopped
- 4 cloves garlic, minced
- 6 cups vegetable or chicken broth
- 1 teaspoon thyme
- 1 teaspoon oregano
- Salt and pepper, to taste
- Olive oil, for cooking
- Optional: Red pepper flakes for heat, lemon juice for brightness
Instructions
- Begin by heating a tablespoon of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté these aromatics for about 5-7 minutes, or until the onion is translucent.
- Next, toss in the minced garlic, thyme, and oregano. Stir these in and let them cook for another minute.
- Now, add the chicken or turkey sausage to the pot. Cook until it’s nicely browned and cooked through, breaking it apart as it cooks.
- Add the cauliflower florets and pour in the broth. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow it to cook for about 10 minutes until the cauliflower is tender.
- Stir in the kale and let it wilt down, which should take about 3-5 minutes.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnishing with optional herbs or a dash of olive oil.
Notes
For a vegetarian option, use veggie sausage. Swap kale with spinach or Swiss chard for a different flavor. Refrigerate leftovers for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg