Cauliflower Sausage Soup Recipes

CAULIFLOWER SAUSAGE KALE SOUP

Steps:

• In a large dutch oven or heavy duty soup pot heat olive oil over medium heat. Add sausage and bacon. Cook until sausage is browned and bacon is crisp, 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.
• Add onions and cook until soft, about 3-4 minutes. Add garlic and cook for 30 seconds, stirring constantly.
• Add cauliflower and chicken broth. Season to taste with salt and pepper. Simmer, uncovered, for 15 minutes or until cauliflower is tender.
• Puree the soup until smooth in either a high-powered blender or with an immersion blender.
• Add half and half 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.

CAULIFLOWER SAUSAGE SOUP

Steps:

• Cook the chopped cauliflower in the water and chicken stock cubes in a large pot on high.
• About 20 minutes.
• In seperate pan spray with cooking spray.
• cook the sausage onions and pepers on meadeum heat until done.
• about 10-15 minutes.
• using a blender or wand puree the cauliflower.
• pour in the other ingredieants and let simmer for 5 minutes. Also, include the Paprika at this time.

HEARTY CAULIFLOWER SOUP

Steps:

• In a large saucepan, cook cauliflower and carrots in water until tender; set aside (do not drain)., In a skillet over medium heat, brown the sausage and onion. Add flour, salt and pepper. Gradually add the milk; bring to a boil. Cook and stir for 2 minutes. , Add cauliflower, carrots and cooking liquid; heat through. Stir in the cheese until melted.

LEEKS, CAULIFLOWER, & SAUSAGE SOUP

Steps:

• 1. Heat the olive oil & butter in large pot over med, high heat. Saute the leeks, carrots, celery, & minced garlic about 10 minutes, but do not allow to brown or burn, as the garlic will be bitter.
• 2. Brown sausages in oil . Set aside.
• 3. Stir vegetable broth in leek mixture & bring to boil.
• 4. Reduce heat, cover & simmer for about 45 minutes.
• 5. Remove from heat & blend the soup with an immersion blender, or hand mixer, if desired.
• 6. Add the cut cauliflower & sausages. Season with garlic season & pepper.
• 7. Mix in heavy cream & stir in until smooth. Cover with lid & let set about 20 minutes or so. This will cook the cauliflower so it is still in tact & not mushy.
• 8. Serve with toasted garlic french bread.

TUSCAN CAULIFLOWER SOUP

Steps:

• In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil. Simmer, uncovered, until cauliflower is tender, 12-15 minutes., Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Remove with a slotted spoon; drain on paper towels., Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon.

SPICY SAUSAGE AND CAULIFLOWER SOUP

Steps:

• In large Dutch oven, cook sausage over medium-high heat for 5 minutes, or until sausage is browned and crumbles.
• Remove sausage, and reserve drippings in pan (drippings should equal about 1/4 cup).
• Reduce heat to medium; add vegetable oil.
• Add flour and cook, whisking to remove any lumps, until light brown.
• Stir in chicken broth, whisking to remove any lumps.
• Add cauliflower, and simmer until tender and begins to fall apart.
• Stir in half-and-half.
• To serve, top each bowl with desired amounts of crumbled sausage.
• Garnish with cheddar cheese and green onions, if desired.
• Serve immediately.
• Note: For a smoother soup, puree in a food processor before adding half-and-half.