Hands down the best stuffing! So good it will be hard to allow any other…
Get warm and cozy with this hearty, protein packed soup. A feel good lunch that tastes like a cream based soup, but is so much better for you!
This is a soup I’ve made for years and it never lets me down. The idea came when I started to see what amazing things cauliflower could do. As much as I love a chowder or something rich and hearty, I knew cauli-in-disguise would be an incredible substitute!
There is also so much comfort to be found in sausage and beans. Turkey sausage has also been a go-to swap for a lot of recipes. Sausage in general, especially Italian sausage, is one of my favorite things and I refuse to live without it. Beans are super filling and full of fiber and protein and leave you feeling full without all the calories and guilt.
This is also a great lunch on a day that you have a big workout. It’s balanced and will keep you going through the day as well as after your exercise. Of course it’s the perfect recipe for a cold winter day – especially when you may not have a ton of fresh vegetables sitting around or can’t get to the store.
Make sure that you make roasted garlic for this recipe. It’s not going to be bad without it but it will make it so insanely delicious if you add it.
- 2 tablespoons olive oil extra virgin, divided
- 1 pound turkey sausage ground
- 1 medium onion chopped, divided
- 3 (12 oz.) bags frozen cauliflower florettes
- 6 cups low sodium chicken broth
- ⅓ cup fat free creamer
- 1 small head garlic roasted* see below instructions
- 1 (15 oz.) can white beans drained
- 6-8 medium mushrooms sliced
- 5-6 cups fresh kale chopped
- ¼ cup parmesan (optional)
- ¼ teaspoon red pepper flakes
- salt & pepper to taste
- Heat a dutch oven on the stove top to medium-high heat with one tablespoon olive oil for 1-2 minutes until hot. Add turkey and brown the meat for 6-8 minutes. Season with salt and pepper. Remove and set aside.
- In the same dutch oven, add the other tablespoon of olive oil and cook half of the chopped onion for 5-6 minutes with a little salt and pepper until translucent. Add cauliflower and broth and turn to high heat. Allow liquid to boil and then turn down to medium-low heat and simmer for at least 20 minutes. Cauliflower should be very soft. Add roasted garlic and half and half.
- Using an immersion blender, carefully blend the cauliflower with the broth. Do so for about 1-2 minutes until the soup is completely creamed together and well blended. Add half and half. Add salt and pepper to taste.
- Drain white beans and add these to the soup along with the sausage. Heat a large frying pan on medium-high heat with non stick cooking spray and allow pan to heat up. Then add kale. Cook for 4-5 minutes until kale has reduced to half the amount and season with salt and pepper. Add to the soup.
- In the same frying pan, spray with non stick cooking spray and cook the other half of the chopped onion and cook for 3-4 minutes. Then add mushrooms to the frying pan with the onion and cook for an additionally 2-3 minutes. Add to the soup.
- Cover the soup and let simmer on low heat for 15 minutes. Add red pepper flake, parmesan and parsley.
- For roasted garlic: ****Preheat oven to 400 degree. Drizzle a square foot of foil with olive oil. Slice the top of a head of garlic and place the sliced side face down on the oiled foil. Wrap the head of garlic completely in the foil and set in the oven for 35-40 minutes. Allow to cool before opening and squeeze out all the garlic.