Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound spicy sausage, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 head cauliflower, chopped
- 4 cups chicken or vegetable broth
- 2 cups chopped kale
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sliced sausage and cook until browned. Remove and set aside.
- In the same pot, sauté onion and garlic until translucent.
- Add chopped cauliflower and cook for 5 minutes.
- Pour in broth and bring to a boil. Reduce heat and simmer until cauliflower is tender, about 15 minutes.
- Puree part of the soup with an immersion blender if desired for a creamier texture.
- Stir in heavy cream, chopped kale, and cooked sausage. Cook for another 5 minutes.
- Season with salt and pepper, then serve hot.
Notes
- You can substitute spicy sausage with turkey or chicken sausage for a milder flavor.
- For a vegan version, use plant-based sausage and coconut cream instead of heavy cream.
- Garnish with grated Parmesan or fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (roughly 250g)
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 80mg