Creamy Potato, Kale, and Sausage Soup. Instead of potato and milk, roasted, pureed cauliflower imparts creaminess and rich flavor. It's packed with superfood veggies, and I think I may like it better than the original. You could easily leave out the meat and garnish for a vegan dish. Bonus: it freezes well!
Roasted Cauliflower and Kale Soup
Approximately 2.5 lbs cauliflower (I used frozen)
a few T of olive oil
1 lb fresh Italian sausage (chorizo would also be good, or you could omit the meat entirely)
2 medium onions, chopped
8 cloves garlic
1 bay leaf
1 t Italian seasoning or thyme
2 t salt
crushed red pepper and black pepper to taste
1 quart chicken or veggie stock
1 quart water
approximately 1 lb kale, tough ribs removed, chopped
Garnish with Parmesan cheese, optional
Preheat oven to 450. Toss cauliflower florets with olive oil and 1 t salt. Roast for 20-30 minutes, stirring once. Florets should have some golden brown spots on them when done.
While cauliflower is roasting, remove sausage from casing (if present) and brown in a large pot, breaking into small pieces. Remove and set aside. Saute onion and garlic until tender. Add spices, remaining salt, stock, and 2/3 of cauliflower. Simmer 7-`10 minutes, until cauliflower is very tender. Set aside bay leaf and puree soup thoroughly.
Add sausage, remaining cauliflower, and return bay leaf to pot. Bring to a simmer. Add kale. Cover and simmer on low for five minutes. Serves 8.