But I forgot to put it in the crockpot and I was hungry. Like now.
So, I decided to improvise and make my own version in the stock pot.
It took me all of 30 minutes from start to finish and it was SO GOOD!
I love the combination of ingredients, especially the addition of cauliflower. It makes the soup very hearty without the heaviness of pasta or potatoes.
And with a good dose of greens and healthy fat from the coconut milk…
This one is truly healthy AND delicious.
Sausage, Kale and Cauliflower Soup
Makes 8 Servings | 30 minutes
1 lb. ground Italian sausage (I used mild)
1/2 yellow onion, small dice
2 tsp minced garlic
1 small head of cauliflower, chopped into small florets (or bite-sized pieces)
10 oz bag frozen chopped kale (or 3 cups chopped fresh)
5-6 cups chicken or vegetable broth
1/2 tsp black pepper
1 tsp sea salt
1 5-oz can unsweetened Thai coconut milk (or 1/2 cup heavy cream or milk of your choice)
Optional: hot sauce
In a large stockpot, cook the sausage and the onions over medium heat until the sausage is browned and the onions are soft, about 10 minute.
Drain the grease. (I just put a lid on the pot and drained the grease that way.)
Add the garlic, cauliflower, kale, broth, salt and pepper to the pot and heat to boiling. Reduce heat and simmer for about 20 minutes, or until the cauliflower is easily pierced with a fork.
Add the coconut milk, stir well and season to taste.
Reheat if necessary and top with hot sauce if you like.
PLANT-BASED OPTION: Sub out the sausage with a can of chickpeas or pinto beans. Sauté the onion in a Tbsp of coconut oil and add the chickpeas or beans when you add the other ingredients.