SPICY SAUSAGE AND CAULIFLOWER SOUP RECIPE
Provided by á-2478
Number Of Ingredients 7
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.
SPICY SAUSAGE AND CAULIFLOWER SOUP
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
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
TUSCAN CAULIFLOWER SOUP
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
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.
SPICY SAUSAGE & CABBAGE SOUP
My BF and I decided to improvise in the kitchen tonight and came up with this wonderful soup. It has a bit of a kick but awesome flavor. We both stuffed ourselves. All measurements are estimated, we were having too much fun throwing things in the pot. :)
Provided by Bekah49036
Categories White Rice
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot, saute cabbage and onion in butter and olive oil on HIGH heat until onions start to soften.
- Add remaining ingredients EXCEPT rice and bring to a boil.
- Once boiling, reduce heat and cover. Simmer until sausage is done and cabbage is tender.
- Add rice and return heat to HIGH. Simmer uncovered until rice is cooked.
Nutrition Facts : Calories 606.9, Fat 38.3, SaturatedFat 13.3, Cholesterol 72.7, Sodium 3028.8, Carbohydrate 41.3, Fiber 6.2, Sugar 17.7, Protein 26.7
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