1 pound smoked sausage
4 cups kale, chopped
1 medium head cauliflower, chopped into florets
1 large onion, diced
4 cloves garlic, minced
4 cups broth (chicken or vegetable)
2 teaspoons olive oil
Salt and pepper to taste
1 teaspoon dried thyme
1 teaspoon red pepper flakes (optional)
Prep the ingredients: Start by chopping the cauliflower into florets, dicing the onion, and mincing the garlic. If using kale, remove any thick stems and chop the leaves roughly.
Cook the sausage: In a large pot, heat the olive oil over medium heat. Add the smoked sausage and sauté until browned, about 5-7 minutes.
Add the aromatics: Toss in the diced onion and minced garlic, cooking for an additional 3-4 minutes until the onion becomes translucent.
Incorporate the vegetables: Add the chopped cauliflower and sauté for another 5 minutes to soften it slightly.
Pour in the broth: Add the 4 cups of broth to the pot, stirring well. Bring the mixture to a gentle boil.
Simmer: Once boiling, reduce the heat to a simmer. Add the kale, thyme, and red pepper flakes if desired. Allow the soup to simmer for 15-20 minutes or until the cauliflower is tender.
Season and serve: Taste and adjust with salt and pepper as needed. Serve hot, garnished with extra kale or fresh herbs if you like.
