The plan was to get this published before the weather turned warm, but I might be too late. Spring weather has arrived here in Southern Maryland and besides it being SOOO wet I appreciate that. I am happy to say we have almost survived cold season.
I dream a dream of plans that aren’t canceled due to colds. I dream of dream of that happen two, maybe three, times in a row. Of seeing people outside our four little walls. *Happy Sigh*
I don’t know why but this cold season really knocked us on our rumps. We had it much better than many so trying to keep that in mind but between everyone getting different colds at different times we have had one sick person for most of the winter. Add to it me being solar powered and it has been a long few months. So bring on the warm weather and hopefully soon all the sunshine. Glorious sunshine! Even if it means I will be eating less of this, my all time favorite soup.
Maybe the weather is still cold where you are, if not pin this on a soup board and make it next fall.
I am the only soup lover in my family, but this one is readily eaten. Given that everyone is getting lots of vegetables and it is a soup that leaves everyone satisfied I call that a real winner.
The base of it is cauliflower, then some milk (or half and half, I use raw milk so don’t really buy special products but I do pour from the top and get a bit more cream then I would if shaking first) is added for creaminess. Fennel seed pairs well with the cauliflower and Italian sausage. Then kale comes in because when I first made this I was on the GAPS diet and really wanted some zuppa tuscana.
All in all makes for a flavorful bite and a bowl of soup that is comforting. A nice warm hug after all the canceled plans due to colds is appreciated. Hubby hugs are better, but warm soups definitely are an added bonus.
Serve with bread if you aren’t low carb (since this IS kinda like a low carb version of zuppa tuscana) and parmesan if getting out the cheese grater and finding the parm after making dinner doesn’t seem like too much effort. Please tell me I am not the only one who understands that! I love cooking but when it comes to the end I am like “ok, let’s just eat forget the toppings!”
Anyway, I hope your family enjoys this as much as mine!
This recipe includes affiliate links to products I recommend. Products purchased through affiliate links don’t cost extra but I earn a small commission.
- 4 cup broth
- 1 medium-large cauliflower worth of florets
- 1 onion, cut into large chunks
- 2 cloves garlic, minced
- 8 cups of kale ripped into bite-size pieces (not packed), ~1/2 bunch
- 1 lb ground Italian sausage
- 1-2 cups milk (or half-and-half. I use raw unhomogenized milk and didn't mix to combine before pouring so it is higher cream content)
- 1 tsp ground rosemary (Buying whole in bulk and grinding your own is a way to keep flavor fresh and price low)
- 2 tsp ground fennel (I grind my own from bulk whole seeds to keep the quality fresh)
- ½ tsp black pepper
- Put the first four ingredients into a medium size pot and boil until the cauliflower is soft (takes about 10-12 minutes).
- While that is boiling give the kale a rough chop (not necessary if only feeding adults but my kids need the kale chopped up smaller then what you would for salad).
- Cook the ground sausage and set aside.
- Once the cauliflower is cooked blend, making sure you know the safe way to blend hot liquids in your blender. Return to the pot. Add milk/half-and-half to thin out to desired consistency. The amount needed depends on preference and how much broth boiled away when cooking.
- Add the kale, sausage, rosemary, fennel, and black pepper. Bring to a gentle boil and cook until the kale is tender (it only takes a few minutes.)
- Salt the soup to taste. The amount depends on the brand of sausage and if you used salted stock etc. I use homemade stock and usually add about 1½-2 tsp salt.
- This bread is delicious served with a few slices of bread and/or salad.