Ingredients
Scale
- 1 large head cauliflower, florets
- 1 pound sausage links or slices
- 2 cups chopped kale
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add sausage and cook until browned. Remove and set aside.
- Add diced onion and garlic to the pot, sauté until translucent.
- Add cauliflower florets and cook for 5 minutes.
- Pour in the broth, bring to a simmer, and cook until cauliflower is tender, about 10 minutes.
- Use an immersion blender to puree the soup until smooth, or blend in batches.
- Stir in heavy cream, cooked sausage, and chopped kale. Cook until kale wilts, about 5 minutes.
- Season with salt and pepper. Serve hot.
Notes
- Feel free to substitute sausage with vegetarian or vegan options.
- Adjust cream amount for desired richness.
- Garnish with fresh herbs or a drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: stovetop
- Cuisine: American
- Diet: gluten-free, keto-friendly
Nutrition
- Serving Size: 1 bowl ( approx. 250g )
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 60mg