Posted on Leave a comment

Cauliflower Sausage Kale Soup

6 servings


Each serving provide

1 lean

3 green

2 condiments

7 1/2 Jenno Sweet Italian sausage links (removed from casting – 5 leans

1/2 cup shallots; diced -1 green

2 garlic cloves; minced – 2 condiments

5 cups or 10.6 oz. cauliflower florets – 10 greens

4 cups low sodium chicken broth – 4 condiments

1 cup unsweetened plain almond milk – 1 condiment

3 1/2 cups kale- 8.26 oz. chopped -7 greens

4 Tablespoons light cream cheese – 4 condiments

1 cup or 4 oz. reduced (3-6 grams fat ) mix cheese – 1 lean

1/4 teaspoon salt -1 condiment

1/2 teaspoon – 1 condiment

1/2 red pepper flakes – 1 condiment


In a large pot cook your sausage. Remove for the pot and set aside; save any fat from the sausage in the pot to sauté your onions and garlic. In the same pot cook your onions and garlic till translucent. Add the cauliflower and chicken broth. Add your salt and pepper and cook on simmer for 15 minutes or till cauliflower is tender. Puree the soup in a blender till smooth in a blender or an immersion blender. Return to the pot and add your cream cheese, almond milk and cheese. Stir till all melt on low heat. Add your sausage back into the pot with your kale. Simmer till kale is wilted and soup is warm. Sprinkle with the red pepper flakes.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.