Spicy Sausage And Cauliflower Soup Recipes

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SPICY SAUSAGE AND CAULIFLOWER SOUP



Spicy Sausage and Cauliflower Soup image

Make and share this Spicy Sausage and Cauliflower Soup recipe from Food.com.

Provided by CookingONTheSide

Categories     Low Cholesterol

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (16 ounce) package spicy pork sausage
2 tablespoons vegetable oil
1/2 cup all-purpose flour
2 (32 ounce) boxes chicken broth
2 heads cauliflower, trimmed
1 cup half-and-half
shredded sharp cheddar cheese, garnish
sliced green onion, garnish

Steps:

  • In large Dutch oven, cook sausage over medium-high heat for 5 minutes, or until sausage is browned and crumbles.
  • Remove sausage, and reserve drippings in pan (drippings should equal about 1/4 cup).
  • Reduce heat to medium; add vegetable oil.
  • Add flour and cook, whisking to remove any lumps, until light brown.
  • Stir in chicken broth, whisking to remove any lumps.
  • Add cauliflower, and simmer until tender and begins to fall apart.
  • Stir in half-and-half.
  • To serve, top each bowl with desired amounts of crumbled sausage.
  • Garnish with cheddar cheese and green onions, if desired.
  • Serve immediately.
  • Note: For a smoother soup, puree in a food processor before adding half-and-half.

Nutrition Facts : Calories 493.2, Fat 35.2, SaturatedFat 12.7, Cholesterol 72.8, Sodium 1648.8, Carbohydrate 21.6, Fiber 5.1, Sugar 5.6, Protein 23.4

SPICY SAUSAGE AND CAULIFLOWER SOUP RECIPE



Spicy Sausage and Cauliflower Soup Recipe image

Provided by á-2478

Number Of Ingredients 7

1 (16-ounce) package spicy pork sausage
2 tablespoons vegetable oil
1 ⁄2 cup all-purpose flour
2 (32-ounce) boxes chicken broth
2 heads cauliflower, trimmed
1 cup half-and-half
Garnish: shredded sharp Cheddar cheese, sliced green onion

Steps:

  • In a large Dutch oven, cook sausage over medium-high heat for 5 minutes, or until sausage is browned and crumbles. Remove sausage, and reserve drippings in pan. (Drippings should equal about 1⁄4 cup.) Reduce heat to medium; add vegetable oil. Add flour, and cook, whisking to remove any lumps, until light brown. Stir in chicken broth, whisking to remove any lumps. Add cauliflower, and simmer until tender and begins to fall apart. Stir in half-and-half. 2.To serve, top each bowl with desired amount of crumbled sausage. Garnish with Cheddar cheese and green onion, if desired. Serve immediately.

HUNGARIAN CAULIFLOWER AND CABBAGE SOUP



Hungarian Cauliflower and Cabbage Soup image

Get real Hungarian sweet (not hot) paprika for the best flavor. You can also puree all of the soup if you prefer that texture. The yogurt may look slightly curdled, but it will taste fine. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1 1/2 vegetable, 1 fat.

Provided by zeldaz51

Categories     Cauliflower

Time 50m

Yield 5 serving(s)

Number Of Ingredients 11

1 tbsp.vegetable oil
3 cups coarsely chopped cabbage
1 cup chopped onion
1 garlic clove, minced
1 tablespoon sweet Hungarian paprika
1 3/4 cups chicken broth (vegetable broth if vegan)
1 1/4 cups water
3 cups cauliflower florets
salt
1/4 teaspoon ground black pepper
3/4 cup plain yogurt

Steps:

  • In a 4 or 5 quart nonstick pan, heat the oil over medium-high heat. Add the casbbage, onion, and garlic and cook, stirring, until slightly softened, about 4 to 5 minutes. Stir in the paprika until it is absorbed.
  • Add the broth and water, bring to a boil. Add the cauliflower and simmer, uncovered, 20 minutes or until the cauliflower is soft. Add salt and pepper.
  • Place 2 cups of the soup in a blender or food processor and process until smooth. Stir puree back into soup. Stir in the yogurt and reheat if necessary, but do not boil.
  • Serve in bowls, topped with additional yogurt dollops, if you like.

TUSCAN CAULIFLOWER SOUP



Tuscan Cauliflower Soup image

A classic Tuscan soup has lots of potatoes, but I make mine the low-carb way with cauliflower. Turns out, it has a heartier flavor. -Heather Bewley, Bemidji, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 9

4 cups fresh cauliflowerets (about 14 ounces)
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups water
2 garlic cloves, minced
1 pound bulk Italian sausage
1 cup sliced fresh mushrooms
1 cup heavy whipping cream
1/4 teaspoon pepper
1/2 pound bacon strips, cooked and crumbled

Steps:

  • In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil. Simmer, uncovered, until cauliflower is tender, 12-15 minutes., Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Remove with a slotted spoon; drain on paper towels., Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon.

Nutrition Facts : Calories 358 calories, Fat 30g fat (14g saturated fat), Cholesterol 91mg cholesterol, Sodium 941mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

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