why make this recipe
This soup is warm, filling, and low in carbs. It uses cauliflower instead of potatoes or pasta. The kielbasa adds good flavor and the cream makes it smooth. You can make it fast on a weeknight and it keeps well for later.
introduction
Hearty Low Carb Sausage & Cauliflower Soup is simple and tasty. It is good for low-carb plans and for people who want a quick, warming meal. If you like rich sausage soups, try this creamy Italian sausage soup for another idea.
how to make Hearty Low Carb Sausage & Cauliflower Soup
You brown the sausage, cook the onion and garlic, then simmer the cauliflower in broth. After the cauliflower is soft, blend the soup until smooth and add cream. The steps are easy and you can change spices to your taste. For a veggie twist and more sausage ideas, see this sausage kale soup recipe.
Ingredients :
1 tablespoon olive oil, 1 pound kielbasa sausage, sliced, 1 medium onion, chopped, 3 cloves garlic, minced, 1 head cauliflower, chopped, 4 cups chicken broth, 1 cup heavy cream, Salt and pepper to taste, Fresh parsley for garnish
Directions :
- In a large pot, heat the olive oil over medium heat. Add the kielbasa and cook until browned.
- Add the chopped onion and garlic, and sauté until the onion is translucent.
- Stir in the cauliflower and chicken broth. Bring to a boil, then reduce heat and simmer until the cauliflower is tender, about 10-15 minutes.
- Using an immersion blender, blend the soup until smooth.
- Stir in the heavy cream, and season with salt and pepper.
- Heat through, then serve garnished with fresh parsley.
how to serve Hearty Low Carb Sausage & Cauliflower Soup
Serve hot in bowls. Add chopped parsley on top. A side of simple green salad or steamed broccoli goes well. You can add a small drizzle of olive oil or extra pepper if you like.
how to store Hearty Low Carb Sausage & Cauliflower Soup
Cool the soup to room temperature before storing. Put it in an airtight container and keep it in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
tips to make Hearty Low Carb Sausage & Cauliflower Soup
- Cut the cauliflower into even pieces so it cooks at the same time.
- Use an immersion blender for a smooth texture or a blender in batches.
- Taste before you add salt; the kielbasa can be salty.
- For a green twist, try a version like the delicious sausage kale soup and add leafy greens at the end.
variation (if any)
- Add cooked bacon or ham for more meat flavor.
- Stir in a handful of grated cheese for extra richness.
- For less cream, use half-and-half or plain Greek yogurt (add off heat to prevent curdling).
- Mild chili flakes add a little heat.
FAQs
Q: Can I use another sausage?
A: Yes. Use smoked sausage, kielbasa, or spicy sausage. Adjust salt and spice.
Q: Can I make this dairy-free?
A: Yes. Replace heavy cream with canned coconut milk or a dairy-free cream. The texture will change slightly.
Q: Can I skip blending the soup?
A: You can leave it chunky. Blend only part of it for a mix of smooth and chunky texture.
Q: Is this soup low carb?
A: Yes. Cauliflower replaces starchy vegetables, and the recipe uses cream instead of flour.
Q: Can I add other vegetables?
A: Yes. Soft vegetables like zucchini or cooked spinach work well if added near the end.
Conclusion
This soup is warm, creamy, and low carb. It cooks quickly and stores well for meal prep. For a similar low-carb family favorite, see the Low Carb Keto Zuppa Toscana Soup Recipe.
Print
Hearty Low Carb Sausage & Cauliflower Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low-Carb
Description
A creamy, low-carb soup made with kielbasa and cauliflower, perfect for a quick and warming meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound kielbasa sausage, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 head cauliflower, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the kielbasa and cook until browned.
- Add the chopped onion and garlic, and sauté until the onion is translucent.
- Stir in the cauliflower and chicken broth. Bring to a boil, then reduce heat and simmer until the cauliflower is tender, about 10-15 minutes.
- Using an immersion blender, blend the soup until smooth.
- Stir in the heavy cream, and season with salt and pepper.
- Heat through, then serve garnished with fresh parsley.
Notes
For a green twist, consider adding leafy greens towards the end of cooking. The soup can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg
Keywords: low carb, soup, kielbasa, cauliflower, creamy soup