Fresh garden cauliflower
and the sweetest little garden helper.
Makes this Momma very happy!
When you have produce this fresh, it makes you want to go straight to the kitchen and get to cooking. And that’s just what I did.
This simple and delicious recipe for soup is comforting, and with this huge storm that’s hitting most of the US, we need something to keep us warm and toasty. As is evident on my blog with over 10 soup recipes, I just love soup. An all in one pot meal that I can eat for leftovers, it’s a mom’s dream.
Ingredients: 16 oz Italian turkey sausage, 1 small sweet onion, diced, 3-4 cloves of garlic, minced, ¼ c cornstarch or flour, 2 32-oz boxes chicken broth, 2 pkgs frozen cauliflower, thawed and drained (or 2 heads of fresh), 2 c Fat Free half-and-half, 1 c shredded 2% cheddar cheese
In a large stock pot, remove the sausage from the casing, separating into pieces, and over medium high heat, brown the meat.
While the sausage is browning, wash and cut the florets off of the cauliflower.
dice the onions and mince the garlic cloves.
then remove the browned sausage from the pot and set it aside. Leave the drippings from the sausage.
Add in the cornstarch or flour,
and whisk so it absorbs the pan drippings from the sausage.
add the chicken broth.
Then add the cauliflower, onion and garlic.
And let simmer for about 25 minutes.
Add back in the sausage.
and the half and half, and continue cooking about 10 more minutes.
You can use fat free half and half, regular half and half, cream, milk, whatever you have.
Taste for seasoning, and add salt and pepper if needed.
Add some to your bowl, and top with cheese.
Serve with some crackers.
I recently found these Mary’s Gone Crackers in our gluten free section. Very nutty, crunchy and perfect for this soup. They are so good whether you’re on a gluten free diet or not.
Spicy Sausage and Cauliflower Soup
16 oz Italian turkey sausage
1 small sweet onion, diced
3-4 cloves of garlic, minced
¼ c cornstarch or flour
2 32-oz boxes chicken broth
2 pkgs frozen cauliflower, thawed and drained (or 2 heads of fresh)
2 c FF half-and-half
1 c shredded 2% cheddar cheese
In a soup pot, brown sausage. Remove sausage with a slotted spoon; set aside. Add flour to drippings in pot, and whisk, over med-high heat, until smooth. Gradually whisk in broth. Add cauliflower, and simmer for 25 min, or until tender. Stir in half and half and sausage; cook for 10 min. Top each serving with cheese and serve with bread or crackers.
I am happy to list this post @
From the Land of Monkeys “Mouth Watering Mondays”
Balancing Beauty and Bedlam “Tasty Tuesday”
Real Sustenance, “Seasonal Sundays”
Simply Sugar and Gluten Free, “Slightly Indulgent”
All the Small Stuff, “Tuesday at the Table”
Life as Mom “Recipe Swap”
A Prairie Story, “Recipe Swap”
Grocery Cart Challenge ”Recipe Swap”
Designs by Gollum “Foodie Friday”
and “Ann Kroeker “Food on Fridays”