Sausage Kale and Cauliflower Soup

This soup is one of our favorites and can be made anytime of the year, although it would be delicious during the colder months when a hot bowl of soup is all you want. We’ve been making this soup for several years and it never disappoints. The great thing is that this is low carb too, which is great for those who follow a keto diet or are just watching their sugar content.

A few suggestions to keep in mind. I would use a heavy pan like a dutch oven to cook it all in and keep cleanup easier. We have a Lodge dutch oven that we like to use. It’s a great pot and relatively inexpensive. While cooking the sausage, if you notice that it sticks to the bottom of the pan that’a fine. In the recipe a little red wine vinegar is added and those pieces are scraped up, which add more flavor. Season with salt, but use restraint. Depending on the type of chicken broth you use you may not need to add much salt, so we opted for not putting a measurement for that. Lastly, we like it with a little red pepper flake added when the other dried seasonings

Sausage Kale and Cauliflower Soup

Recipe by WEKILYNNServings

6

servingsPrep time

15

minutesCooking time

30

minutes

Ingredients

• 1 lb. ground Italian sausage

• 1 Tbsp. unsalted butter

• 1 large onion chopped

• 1 medium carrot , peeled and sliced

• 2 cloves of garlic, minced

• 3 Tbsp. red wine vinegar

• 2 tsp dried oregano

• 2 tsp dried basil

• 2 tsp ground dried sage

• 4 cups of chicken broth

• 2 cups heavy cream

• 1 medium head cauliflower, cut into small florets

• 4 cups of kale, chopped

• salt and pepper to taste

Directions

• Heat a dutch oven or large pot over medium high heat and cook ground sausage, breaking up the meat into small pieces. Once it has been browned and cooked through transfer to a paper towel lined plate to absorb the excess oil. Set aside
• Melt butter in same pan, but over medium heat. Add onion and carrot. Cook until onion begins to brown and starts to turn translucent. Stir in garlic and cook for one minute. Add red wine vinegar and scrap up the brown bits on the bottom of the pan.
• Stir in dried spices. Pour in chicken stock and heavy cream and increase heat to medium high.
• Once soup starts to simmer, add the cauliflower. Turn down the heat to medium-low and continue cooking till cauliflower is tender, about 7-10 minutes. Stir in kale and sausage and let simmer until kale has wilted and sausage is reheated. Season with salt and pepper to taste. Enjoy!

Notes

• Depending on what type of chicken broth used may vary the amount of salt needed.
• Can add 1/4 to 1/2 tsp of dried red pepper flake when spices are added for an extra kick.