* Original recipe found on Hip2Save.com
Ingredients:
1 lb. mild Italian sausage
1 onion, chopped
3 colves garlic, minced
1/2 tsp. red pepper flakes (I use 1/4 tsp.)
1/4 tsp. black pepper
1/2 tsp. salt
1 head of cauliflower, cut into flowerets
16 oz. chicken broth
1 quart water
1 tsp. chicken bouillon (if desired for extra flavor)
3 cups kale or Swiss chard chopped
1 cup heavy cream
Directions:
In a soup pot, crumble and brown sausage over med-high heat. Add onion and garlic and cook until translucent in color. Season with salt, pepper, and red pepper flakes. Reduce heat to medium and add cauliflower florets, broth, and water. Stir and add bouillon, if desired. Cook on medium heat until cauliflower is tender, about 15-20.
Reduce heat to low and sprinkle in chopped kale. (I add kale the last 5 minutes of cooking the cauliflower.) Pour in cream and stir well. Serve hot.
4 servings
