Description

This comforting soup features a velvety smooth cauliflower base, providing a subtle sweetness and rich texture. It is generously studded with savory, crumbled non-pork sausage and tender, vibrant kale. A hint of red pepper flakes adds a gentle warmth, balancing the creamy broth and hearty ingredients. This soup is prepared on the stovetop, allowing the flavors to meld beautifully.

Ingredients

Scale

1 tablespoon olive oil
1 pound ground chicken or turkey sausage
1 yellow onion, chopped
3 cloves garlic, minced
1 head cauliflower, cored and chopped into florets (about 6 cups)
6 cups chicken or vegetable broth
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/4 teaspoon red pepper flakes, plus more for garnish
1 cup heavy cream or full-fat coconut milk
4 cups fresh kale, stems removed and chopped

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Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground chicken or turkey sausage and cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat and set the cooked sausage aside.
Reduce heat to medium. Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and red pepper flakes, cooking for another minute until fragrant.
Stir in the cauliflower florets, chicken or vegetable broth, salt, and black pepper. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the cauliflower is very tender.
Carefully transfer about half of the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until smooth and creamy. Return the blended portion to the pot, if using a regular blender.
Stir in the heavy cream or coconut milk, chopped kale, and the cooked sausage. Simmer for another 5-7 minutes, or until the kale has wilted and the soup is heated through.
Taste and adjust seasonings as needed. Serve hot, garnished with additional red pepper flakes if desired.

Notes

For an even creamier soup, blend all of the cauliflower mixture before adding the kale and sausage.

Ensure kale is thoroughly washed and dried before chopping to remove any grit.

Vegetarian option: Omit sausage and use a plant-based ground crumble or extra mushrooms.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Prep Time: 20 minutes
Cook Time: 35 minutes

Nutrition

Calories: 380
Fat: 22g
Carbohydrates: 20g
Protein: 25g