The origin of this soup came about when a friend asked me for some soup recommendations that he could freeze in case he got sick.
He mentioned that he enjoyed the Sausage, Potato, and Spinach Soup.
I also said he should try a soup with more vegetables in it to help boost his immune system if that were to happen. Although, I didn’t sell him on that idea. I still managed to come up with this tasty dish!
Originally, I was going to put potatoes in this soup but I thought that may be too similar to the same I said earlier. Instead, I used cauliflower to bulk up the soup.
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Prep Time: 10 minutes Cook Time: 25 minutes
What You Will Need:
- 1 lb Hot Italian Sausage (I used turkey)
- 1 Tablespoon of Olive Oil
- 1 Red Bell Pepper, chopped
- 2 Celery Stalks, chopped
- 1/2 Cup of Carrots, chopped
- 1 Cup of Red Onion, diced
- 3 Cups of Cauliflower, cut into bite size pieces
- 1/2 Cup of Corn (I used frozen)
- 3-4 Cloves of Garlic
- 4 Cup of Chicken Broth
- 1/2 Teaspoon of Oregano
- 1/2 Teaspoon of Basil
- 1/2 Teaspoon of Parsley
- 1 Teaspoon of Salt (adjust accordingly)
- 1/2 Teaspoon of Ground Pepper
The How-To:
- Heat the olive oil in a large pot or dutch oven. Add red bell pepper, celery, carrots, and red onion. Cook until the mixture begins to soften.
- Add Sausage and cook until the sausage has browned.
- Then dump in the garlic as well as the oregano, basil, and parsley. Let it cook until the garlic becomes fragrant.
- Pour in the chicken broth. Heat until it comes to a boil. Add Cauliflower and cook at medium heat until tender. This will take between 10 to 15 minutes depending upon the size of your cauliflower pieces.
- Bring the heat down to low and add the corn. Let corn cook through until heated. This should only take 1 to 2 minutes.
- Serve and Dobrou Chut’!
Optional: Add Parmesan Cheese to this soup! It may take away from the nutritional aspect but it’s too good!
