Creamy Cauliflower Sausage and Spinach Soup

Creamy Cauliflower Sausage and Spinach Soup

Creamy cauliflower soup with sausage, bacon, and kale. Made with less than 10 ingredients. This soup is so creamy, sweet, and little spicy.  Courtesy of “Little Broken”

Ingredients:

  • 1 Tbsp. olive oil
  • 12 oz. ground mild Italian sausage (turkey or pork)
  • 1 package real bacon pieces (or 3 pieces of cooked bacon, diced)
  • 1 medium onion, diced
  • 2 tsp. minced garlic
  • 6 cups cauliflower florets, about 1 large head
  • 1 (32 oz.) carton chicken broth
  • 1 cup milk (canned coconut milk or can be subbed)
  • 6 cups torn spinach leaves
  • Kosher salt and fresh black pepper
  • Red pepper flakes, for serving, optional
Directions:
  1. In a large stockpot heat olive oil over medium heat.  Add sausage. Cook until sausage is browned, breaking up the meat as you go, about 8-10 minutes. Remove to a plate with a slotted spoon. Drain all but 2 tablespoons of grease.
  2. Add onions to the pot and cook for  3-4 minutes. Add garlic and cook for 30 seconds, stirring constantly.
  3. Add cauliflower and chicken broth. Season to taste with salt and pepper. Simmer, uncovered, for 15 minutes or until cauliflower is tender.
  4. Puree the soup until smooth in either a high-powered blender or with an immersion blender.
  5. Add milk and bring to a gentle simmer. Stir in sausage, bacon, and kale. Simmer until kale is wilted, about 5 minutes. Taste the soup for salt. Serve with a sprinkle of red pepper flakes.