LEEKS, CAULIFLOWER, & SAUSAGE SOUP
About 5 years ago, I came across this recipe & started serving it in the restaurant. Everyone loved it. You can also use wild leeks in this recipe. It is also low in carbs for the healthy benefits!
Provided by Peggi Anne Tebben
Categories Other Appetizers
Time 1h15m
Number Of Ingredients 12
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.
CAULIFLOWER SAUSAGE KALE SOUP
Creamy cauliflower soup with sausage, bacon, and kale. Made with less than 10 ingredients. This soup is so creamy, sweet, and little spicy!
Provided by Katya
Categories Soup
Time 45m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 334 calories, Sugar 5.8 g, Sodium 601.7 mg, Fat 25.1 g, SaturatedFat 9.1 g, TransFat 0.4 g, Carbohydrate 15.1 g, Fiber 3.2 g, Protein 15 g, Cholesterol 50.8 mg
HEARTY CAULIFLOWER SOUP
Our three young children aren't big cauliflower fans. But in this soup, the cauliflower can be mistaken for potatoes, and the rich sausage flavor helps disguise it even more. Hope you enjoy it as much as we do.-Sarah Root, Twelve Mile, Indiana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 349 calories, Fat 24g fat (12g saturated fat), Cholesterol 64mg cholesterol, Sodium 1250mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 2g fiber), Protein 17g protein.
SPICY SAUSAGE AND CAULIFLOWER SOUP
Make and share this Spicy Sausage and Cauliflower Soup recipe from Food.com.
Provided by CookingONTheSide
Categories Low Cholesterol
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 493.2, Fat 35.2, SaturatedFat 12.7, Cholesterol 72.8, Sodium 1648.8, Carbohydrate 21.6, Fiber 5.1, Sugar 5.6, Protein 23.4
CAULIFLOWER SAUSAGE SOUP
Make and share this Cauliflower Sausage Soup recipe from Food.com.
Provided by Tripped
Categories Low Cholesterol
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 324.3, Fat 20.4, SaturatedFat 7.2, Cholesterol 78.8, Sodium 1951.5, Carbohydrate 19, Fiber 5, Sugar 7.3, Protein 18.8
BROCCOLI AND CAULIFLOWER CHEESE SOUP WITH SAUSAGE
Make and share this Broccoli and Cauliflower Cheese Soup With Sausage recipe from Food.com.
Provided by ngibsonn
Categories Cauliflower
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in heavy saucepan over medium heat.
- Add sausage and sauté until beginning to brown, about 4 minutes.
- Using slotted spoon, remove sausage from pan.
- Add onions and 1 teaspoon of caraway seeds.
- Sprinkle with pepper.
- Reduce heat to medium low and cook 4 minutes, stirring occasionally.
- Mix in potatoes.
- Add broth and bay leaf.
- Simmer until potatoes are tender, stirring occasionally and breaking up potatoes with spoon, about 25 minutes.
- (Can be prepared 1 day ahead, cover and refrigerate sausage and soup separately. Bring soup to simmer over medium heat before continuing). Add broccoli and cauliflower to soup and simmer until just tender, about 10 minutes.
- Stir in cream and sausage, simmer until heated through.
- Add cheese and mix until melted.
- Season to taste with salt and pepper.
- Discard bay leaf.
- Sprinkle with caraway seeds and serve.
TUSCAN CAULIFLOWER SOUP
A classic Tuscan soup has lots of potatoes, but I make mine the low-carb way with cauliflower. Turns out, it has a heartier flavor. -Heather Bewley, Bemidji, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 358 calories, Fat 30g fat (14g saturated fat), Cholesterol 91mg cholesterol, Sodium 941mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
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