1 lb Italian sausage
1 medium onion, diced
2 cloves garlic, minced
1 head of cauliflower, chopped
4 cups vegetable broth
2 cups kale, chopped
2 tablespoons olive oil
Salt and pepper to taste
In a large pot over medium heat, add 2 tablespoons of olive oil. Once the oil is heated, add the Italian sausage and cook until browned, about 5-7 minutes.
Add the diced onion and minced garlic to the pot. Cook for an additional 3 minutes until the onions are translucent and fragrant.
Stir in the chopped cauliflower and cook for another 5 minutes, allowing it to soften slightly.
Add the vegetable broth and bring it to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for about 15 minutes until the cauliflower is tender.
Stir in the chopped kale and let it wilt for about 5 minutes. Season with salt and pepper to taste.
Optional: For a creamier texture, use an immersion blender to purée part of the soup or transfer to a blender in batches.
Ladle the soup into bowls and enjoy warm, ideally with crusty bread.