Cauliflower, Kielbasa, & Kale Soup

How to Make

• 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.