Cauliflower Soup


    Cauliflower Soup

    September 16, 2016

    • 15m
    • 20m
    • 35m

    What's in it:

    • 2 qt chicken stock
    • ½ cup onions, chopped
    • 2 c cauliflower, sliced
    • 1 c broccoli, sliced
    • 1 c mushrooms, sliced
    • 3 or 4 Italian sausages
    • Crushed red pepper

    How to make it:

    1. Start by browning sausage in a pan over medium heat. While they are browning, set stock to lightly boil in a large pot. Once both sides of the sausage are brown, remove from pan and let cool. Turn heat up to high and sear mushrooms to give them a little color. After about 3 minutes turn heat down to medium and add onions. Remove them before the mushrooms release their liquid (about 5 minutes total). Add mushrooms and onions to the stock. Cut sausage into half-inch pieces and add to the stock. Add a couple sprinkles of crushed red pepper (optional) and let simmer for 10 minutes. Add the cauliflower and broccoli and simmer for another 3-5 minutes.
    2. Ladle into soup bowls, enjoy the warmth and bask in the cooking compliments.


    • 4