Creamy Sausage and Cauliflower Soup
Congratulations …. you’ve managed to stash away a few left over sausages from a previous meal!
But it’s unlikely that a handful of sausages are going to fill up your tribe. And what’s more, there will probably be riots if some family members miss out (not that we know anything about this!) 🙂
This soup is a clever way to stretch those snags to feed your whole family, as well as delivering precious nutrients through the bone broth and vegies. And who couldn’t benefit from a bit more immune-boosting garlic?!
This soup is very versatile – it can be made ahead (without adding the cream) and heated when needed, tastes even better the next day, and freezes well (minus the cream).
And you can have this dinner on the table in under 30 minutes, which is an added bonus during the shorter wintery days.
We’d love to hear what your family thinks of it if you get a chance to make it.
Creamy Sausage and Cauliflower Soup (under 30 minutes)
• knob tallow or butter
• 1 whole cauliflower, chopped into bite-size pieces, including stems
• 5 cups bone broth
• 350 – 500g cooked sausages, sliced
• 500g frozen peas or green beans, chopped into 2cm lengths
• 3 cloves garlic, minced
• 1 cup cream (or several tbsp coconut cream)
• 1/2 cup parmesan, finely grated (optional)
1. Heat fat in large heavy-based saucepan over medium high heat.
2. Add cauliflower and sauté for 5 minutes, stirring often.
3. Lower to medium heat, add bone broth, cover and simmer for 15 minutes.
4. Add sausage, peas and garlic, and simmer 5 minutes more.
5. Taste and season with sea salt and pepper.
6. Turn off heat. Stir in cream.
7. Serve soup, topping each with parmesan if desired.
* For a heartier meal or to serve more people, increase the amount of sausage to 750g – 1kg, and serve with sourdough bread.
* Have kids that don’t yet appreciate textures? You can puree the broth and cauliflower at the end of step 3 which will result in a lovely thick, creamy soup with sausage ‘coin’ and ’emerald’ (pea) treasures they can discover 🙂
Serves: 4 – 5
Recipe credit: Eat Beautiful