Roasted Cauliflower and Fennel Sausage Soup
Roasted Cauliflower and Fennel Sausage Soup is a main course that serves 8. For $2.2 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 15g of protein, 42g of fat, and a total of 486 calories. It is perfect for Autumn. Head to the store and pick up kale, fresh thyme leaves, heavy cream, and a few other things to make it today. This recipe is liked by 129 foodies and cooks. It is brought to you by Bakers Royale. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is solid. Try Creamy Roasted Fennel and Carrot Soup with Black Garlic Fennel Oil, Roasted Cauliflower With Onions And Fennel, and Roasted Cauliflower With Onions and Fennel for similar recipes.
Servings: 8
Ingredients:
1 bay leaf
2 heads cauliflower
3 cups chicken broth
1 large fennel bulb
1 teaspoon finely chopped fresh thyme leaves
3 garlic cloves
1 lb. Johnsonville Sweet Italian ground sausage
2 cups heavy cream
2 cups chopped kale (optional)
2 tablespoons olive oil
Salt and pepper to taste
2 shallots
Swiss cheese slices
1 cup water
Equipment:
pot
baking sheet
oven
ramekin
ladle
Cooking instruction summary:
In a large soup pot heat butter until melted. Add sage and cook until crispy and butter is browned. Stir in garlic and shallots, cook until translucent. Add sausage, cook until browned. Set aside.Cut cauliflower into 1-inch flowerets and fennel into into 1/4 inch slices and toss with olive oil. Spread vegetables onto a baking sheet in a single layer and roast at 425 degrees F in middle of oven until golden, about 30 minutes.Add roasted cauliflower and fennel, broth, water, thyme ad bay leaf to pot with the garlic and sausage mixture. Place soup pot over medium heat, cook and simmer until cauliflower is tender, about 30 minutes. Discard bay leaf. Puree mixture in batches until smooth. Return soup to pot and stir in cream and salt and pepper to taste. Heat soup until warmed through.*Optional: Ladle soup into heat proof serving vessels (ramekins work great), top with swiss cheese and broil until cheese is browned and bubbly. Finish by topping cheese with crispy onions and kale chips.
Step by step:
1. In a large soup pot heat butter until melted.
2. Add sage and cook until crispy and butter is browned. Stir in garlic and shallots, cook until translucent.
3. Add sausage, cook until browned. Set aside.
4. Cut cauliflower into 1-inch flowerets and fennel into into 1/4 inch slices and toss with olive oil.
5. Spread vegetables onto a baking sheet in a single layer and roast at 425 degrees F in middle of oven until golden, about 30 minutes.
6. Add roasted cauliflower and fennel, broth, water, thyme ad bay leaf to pot with the garlic and sausage mixture.
7. Place soup pot over medium heat, cook and simmer until cauliflower is tender, about 30 minutes. Discard bay leaf. Puree mixture in batches until smooth. Return soup to pot and stir in cream and salt and pepper to taste.
8. Heat soup until warmed through.*Optional: Ladle soup into heat proof serving vessels (ramekins work great), top with swiss cheese and broil until cheese is browned and bubbly. Finish by topping cheese with crispy onions and kale chips.
Nutrition Information:
covered percent of daily need
