Creamy Cauliflower Kale Soup with Sausage and Crispy Prosciutto
On chilly days when you just don’t want to think, you pull out the cookbooks. 🍲
You flip through those well-loved pages, hoping someone else’s magic will warm your kitchen—and this one did not disappoint.
🥣 Cauliflower Zuppa Toscana
Creamy, hearty, and full of comfort, yet completely dairy-free (you’d never guess!). A little Parm in the broth gives it richness, and the kale and sausage bring it home. Perfect for those evenings when you just want a bowl of something that hugs back.
✨ Comfort in a bowl. Cozy in every spoonful.
Ingredients
• 1 Tbsp extra-virgin olive oil (plus more for drizzling)
• 8 oz sweet Italian turkey or pork sausage (about 2 links), casings removed
• 1 small leek (white part only), halved lengthwise and sliced ¼-inch thick
• 1 large Yukon Gold potato, cut into ½-inch cubes
• ½ head cauliflower (about ½ lb), chopped into small pieces
• 1 tsp kosher salt, plus more to taste
• 1 bay leaf
• 4 cups Parmesan chicken broth (or low-sodium chicken broth + a 2-inch piece of Parmigiano-Reggiano rind)
• 2 cups chopped curly or lacinato (Tuscan) kale (about 2 oz)
• 2 slices salami or prosciutto (optional), cut into thin strips
Instructions
1. Cook the sausage:
Heat olive oil in a heavy-bottomed saucepan or soup pot over medium heat. Add sausage and break it up with a wooden spoon. Cook 4–5 minutes, until no longer pink. Transfer to a plate.
2. Sauté the vegetables:
Add the leek to the same pan and cook until softened, about 3–4 minutes.
3. Simmer:
Add the potato, cauliflower, salt, bay leaf, and broth. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender and the cauliflower is falling apart, about 10 minutes.
4. Blend:
Use an immersion blender (or potato masher) to puree some of the soup for a creamy texture.
5. Add the kale:
Stir in the kale and simmer another 3–4 minutes until softened. Adjust salt to taste.
6. Optional garnish:
Crisp the salami or prosciutto in a small skillet over medium heat for 1–2 minutes until crispy.
7. Serve:
Ladle soup into bowls, drizzle with olive oil, and top with crispy salami if desired. Serve hot.
#SoupSeason #ZuppaToscana #CozyEats #FallRecipes #nanadeats
Creamy Cauliflower Kale Soup with Sausage and Crispy Prosciutto
Creamy Cauliflower Kale Soup with Sausage and Crispy Prosciutto
On chilly days when you just don’t want to think, you pull out the cookbooks. 🍲
You flip through those well-loved pages, hoping someone else’s magic will warm your kitchen—and this one did not disappoint.
🥣 Cauliflower Zuppa Toscana
Creamy, hearty, and full of comfort, yet completely dairy-free (you’d never guess!). A little Parm in the broth gives it richness, and the kale and sausage bring it home. Perfect for those evenings when you just want a bowl of something that hugs back.
✨ Comfort in a bowl. Cozy in every spoonful.
Ingredients
• 1 Tbsp extra-virgin olive oil (plus more for drizzling)
• 8 oz sweet Italian turkey or pork sausage (about 2 links), casings removed
• 1 small leek (white part only), halved lengthwise and sliced ¼-inch thick
• 1 large Yukon Gold potato, cut into ½-inch cubes
• ½ head cauliflower (about ½ lb), chopped into small pieces
• 1 tsp kosher salt, plus more to taste
• 1 bay leaf
• 4 cups Parmesan chicken broth (or low-sodium chicken broth + a 2-inch piece of Parmigiano-Reggiano rind)
• 2 cups chopped curly or lacinato (Tuscan) kale (about 2 oz)
• 2 slices salami or prosciutto (optional), cut into thin strips
Instructions
1. Cook the sausage:
Heat olive oil in a heavy-bottomed saucepan or soup pot over medium heat. Add sausage and break it up with a wooden spoon. Cook 4–5 minutes, until no longer pink. Transfer to a plate.
2. Sauté the vegetables:
Add the leek to the same pan and cook until softened, about 3–4 minutes.
3. Simmer:
Add the potato, cauliflower, salt, bay leaf, and broth. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender and the cauliflower is falling apart, about 10 minutes.
4. Blend:
Use an immersion blender (or potato masher) to puree some of the soup for a creamy texture.
5. Add the kale:
Stir in the kale and simmer another 3–4 minutes until softened. Adjust salt to taste.
6. Optional garnish:
Crisp the salami or prosciutto in a small skillet over medium heat for 1–2 minutes until crispy.
7. Serve:
Ladle soup into bowls, drizzle with olive oil, and top with crispy salami if desired. Serve hot.
#SoupSeason #ZuppaToscana #CozyEats #FallRecipes #nanadeats
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