Description
A creamy, low-carb soup made with kielbasa and cauliflower, perfect for a quick and warming meal.
Ingredients
Scale
- 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