TINY Kitchen Cauliflower Soup with Sausage and Kale

Okay, okay, okay - it's not QUITE soup season, I get it. But this one is sooooo tasty, it's worth rushing the timeline a bit. We're not talking Pumpkin Spice yet, so I think we can all calm down and let this one sneak in while the weather's still warm out.

I was looking for a way to use some cauliflower up one week night, when the idea of a savory and creamy soup popped into my mind. I opened the fridge, grabbed what I could find and voila! This awesome new recipe was born. Since I was winging it (my favorite way to cook), this recipe yielded a big batch unintentionally - but that turned out to be a huge win because we loved this one so much, the hubby and I didn't mind eating the leftovers for the days that followed.

Enjoy!

xoxo

Tessa

INGREDIENTS

1 head cauliflower, chopped into florets

8oz of premium ground pork sausage

2 cups raw kale

1 cup shredded cheddar cheese

1 tbs butter

1 cup heavy cream

1 cup unsalted organic chicken broth

1 cup water (add 1/2 cup more if soup is too thick)

salt and pepper to taste

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp thyme

1/4 tsp marjoram

1/2 tsp parsley

DIRECTIONS

• In a pan, brown sausage

• Just as it's finishing cooking, add your kale and cook for 2-3 minutes, and then set mixture aside

• Pour chicken broth into a medium sized pot, bring to a boil

• Place cauliflower florets into the boil, and cover

• Lower heat to a simmer and let cook for approx 5-7 minutes

• In a large sauce pan, combine cream, water and butter. Stir until butter melts, and all are combined

• Add cheese, stirring until melted

• Add sausage and kale, cauliflower and broth from your pot, and spices to the cream mix

• Stir to combine all ingredients

• Cover, and simmer on low for 10-15 minutes

• Salt and pepper to taste