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