Creamy Tuscan cauliflower kale soup recipe

This is one of my favorite macro-friendly recipes adapted from a recipe that my ex-roomie Dylan used to make all the time. Hope you enjoy it!

Nutrition info

Servings: 4 / calories: 340 kcal (30g carb, 13g fat, 33g protein)

Ingredients

• 300g raw cauliflower

• 1 tsp oil or butter

• 1 large onion (300g), diced

• 1 lb mild Italian chicken sausage, casing removed

• 1 Tbs Italian seasoning

• 3 cloves of garlic, minced

• 6 cups of chicken broth

• 3 medium potatoes (300g), finely sliced or diced

• 1 bunch of kale leaves (150g), torn

• salt and pepper to taste

• Optional upgrade: cream cheese

Directions

1. Steam the cauliflower until soft and blend with 1 cup of chicken broth. Set aside.

2. In a large stock pot, heat up oil and sauté onions until soft

3. Add in the chicken sausage (casing removed) and break it up in the pot until cooked

4. Add in the garlic and Italian seasoning fry for a few minutes until fragrant

5. Mix in the chicken broth and potatoes. Bring to boil and then lower to simmer until potatoes are soft and completely fall apart. About 20-25 minutes.

6. Add in the cauliflower purée and kale leaves and cook until kale is softened.

7. Season with salt and pepper

8. Optional: For even more creaminess, mix in a laughing cow wedge or about 1oz cream cheese per serving