Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.
Cauliflower Sausage and Kale Soup
- 1 tbsp olive oil
- 1 lb. Polidori Mild Italian Sausage removed from casing
- 3 slices bacon chopped
- 1 medium onion diced
- 2 cloves garlic minced
- 6 cups cauliflower florets (about 1.25 lbs.)
- 4 cups chicken broth
- 1 cup half and half
- 4 cups curly kale chopped
- kosher salt and fresh black pepper to taste
- red pepper flakes for serving (optional)
- 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.
- Sausage: We love to use mild sausage and serve the soup with red pepper flakes. That way everyone can add as much heat as they want. But if you want it extra spicy, feel free to use Polidori Hot Italian Sausage.
- Cream: Milk or full-fat coconut milk can be substituted for the half and half.
- Leftovers: Leftover soup can be refrigerated in an airtight container for 3-4 days. We do not recommend freezing the soup since it contains cream.