Cauliflower Sausage Soup

Makes 12
1 serving= 140 kcals, 2.7g protein, 3g carbohydrate, 1.3g fiber, 13.4g fat, 2.4g saturated fat, 8.8g monounsaturated fat, 1.7g polyunsaturated fat

Ingredients

• 2 links (~10 oz) smoked pork sausage
• 1 cup diced onion
• 1 cup diced celery
• 1 tbsp minced garlic
  
• ½ tsp Salt
  
• ½ tsp ground oregano
  
• ½ tsp ground sage
  
• ½ tsp black pepper
  
• ¼ tsp cayenne pepper
  
• 6 cups chicken broth
  
• 2 pounds cauliflower florets
  (fresh or frozen)
  
• ¼ cup grated parmesan cheese
  
• ½ cup light sour cream
  

Directions

1. Add sausage to a stock pot over medium high heat. Fry until sausage pieces are browned, about 5 minutes. Remove sausage from pot and set aside.
   
2. Return pot to medium heat and add onion, celery, and garlic and sauté until soft, about 5 minutes. Add salt, oregano, sage, and pepper to pot and sauté for one additional minute.
   
3. Add broth to pot with vegetables and immediately scrape any stuck bits off of the bottom of the pot with a spatula. Add the cauliflower and bring to a boil. Boil for 10-20 minutes or until cauliflower is soft. Use a blender (or emersion blender) to puree soup until smooth.
   
4. Once pureed, bring soup back to a simmer and add parmesan cheese, sour cream, and sausage.

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