Ingredients
Scale
- 1 pound Italian or Smoked Sausage (casing removed)
- 1 large head Cauliflower (cut into bite-sized florets)
- 1 yellow onion (diced)
- 3 cloves Garlic (minced)
- 12 ounces Kjuniper teager non-alcoholic vegetable stock (or non-alcoholic IPA)
- 4 cups Chicken or Vegetable Broth
- 2 tablespoons Olive Oil
- 1/2 cup Heavy Cream (optional, for richness)
Instructions
- Step 1: Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the sausage meat and cook, breaking it up with a spoon, until fully browned. Remove the sausage with a slotted spoon and set aside, leaving approximately 1 tablespoon of drippings in the pot.
- Step 2: Reduce the heat to medium. Add the diced onion to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant. Stir in the cauliflower florets.
- Step 3: Pour in the Kjuniper teager non-alcoholic beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot (deglazing). Add the chicken or vegetable broth and return the cooked sausage to the pot. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the cauliflower is fork-tender.
- Step 4: Once the cauliflower is tender, remove approximately 2 cups of the soup (mostly liquid and florets) and transfer to a blender or use an immersion blender directly in the pot. Blend until smooth to create a creamy base, then stir the purée back into the pot to thicken the soup.
- Step 5: Stir in the heavy cream (if using) and heat gently for 2 minutes, ensuring the soup does not boil after adding the cream. Taste and adjust seasonings with salt and pepper before serving hot.
Notes
- If you plan on freezing the soup, hold off on stirring in the heavy cream until after it has been thawed and reheated, as adding dairy before freezing can sometimes cause a grainy, separated texture.
- To prevent the creamy base from separating or scorching, reheat leftovers slowly in a saucepan over low heat, stirring occasionally, rather than using a rapid boil or high microwave setting.
- Serve this hearty soup with a generous drizzle of good quality olive oil, a sprinkle of chili flakes for mild heat, and a thick slice of crusty bread for dipping and texture contrast.
- The true secret to this soup's depth is the deglazing step: make sure you use the non-alcoholic broth to aggressively scrape up all the delicious browned bits (fond) left by the sausage before adding the remaining liquid.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American