Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Italian sausage, sliced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 head cauliflower, florets
- 4 cups chicken broth
- 1 cup milk or cream
- 2 cups kale, chopped
- Salt and pepper to taste
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, sauté onion and garlic until translucent.
- Add cauliflower florets and cook for 5 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer until cauliflower is tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in milk or cream, cooked sausage, and chopped kale. Cook until kale is wilted, about 5 minutes.
- Season with salt and pepper, then serve hot.
Notes
- You can substitute turkey sausage for a leaner option.
- For a vegan version, use plant-based sausage and coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free, Vegetarian Option
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 55mg