Cauliflower, Kielbasa, & Kale Soup

10m
Prep Time
35-45m
Cook Time
45m
Ready In


"A favorite soup growing up. Now, my Mom made this with collards or mustard greens; but, these days... I like to use kale. It's a one pot delicious soup. Our neighbor (who ran a farm) used to call it 'Fall Farm Soup.' I guess because it was something they always made towards the end of the Summer season, going into Fall. Now, you could always use mild or hot Italian sausage; but, I just prefer sticking with kielbasa as my Mom did."

Original is 7 servings
  • Garnish

Nutritional

  • Serving Size: 1 (470.7 g)
  • Calories 353.6
  • Total Fat - 23.2 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 43.9 mg
  • Sodium - 1094.3 mg
  • Total Carbohydrate - 23.3 g
  • Dietary Fiber - 4.7 g
  • Sugars - 5.5 g
  • Protein - 17.2 g
  • Calcium - 192.9 mg
  • Iron - 3 mg
  • Vitamin C - 189.5 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Cauliflower Note: I like to mostly use the florettes; but, I also use a few stems. But, try not to use too many thick stems; they can be pretty tough. You can save them to use in a vegetable broth.

Step 2

Sausage ... Saute the kielbasa in a little olive oil, in a large soup pot on medium high heat; until golden brown on each side. Now, the sausage is already cooked; so, you are just browning them (2-3 minutes per side if that). Once browned, transfer to a bowl as you prepare the rest of the soup.

Step 3

Cauliflower ... In the same pot and drippings from the sausage; add a bit more olive oil, and, bring to medium high heat. Add half (approximately 2 cups) of the cauliflower, a pinch of salt and pepper; and, saute until lightly golden brown (4-5 minutes) - they will still be a bit crisp. Then, transfer the cauliflower to a bowl (that first batch will be added later). Next, proceed with the remaining cauliflower, cook the same as the first batch.

Step 4

Once the second batch of cauliflower has cooked 4-5 minutes; add the celery, onions, garlic, another pinch of salt, pepper, red pepper flakes, Italian seasoning, and toss to combine. Saute just a minute or two, until everything is mixed together.

Step 5

Broth ... Add the broth and bay leaf; and, simmer for 10-15 minutes until all the vegetables are tender. Remove the bay leaf; and, puree using a regular blender or stick blender. I prefer to use the stick blender; but, either works. You want the soup to be creamy and smooth.

Step 6

Finish ... Add the remaining cauliflower back in; along with the kale and sausage. Bring to a boil; then, reduce to a simmer for 10-15 minutes until the kale and cauliflower are tender. Make sure to check for seasoning as it cooks. When ready to serve, stir in the parsley.

Step 7

Serve and ENJOY! ... Mom always served it with homemade crusty bread to soak up the broth. But, Dad ... had to have it with shredded cheddar cheese.

Tips


No special items needed.

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