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leeks, cauliflower, & sausage soup

(4 ratings)
cookiequeen avatar
Recipe by
Peggi Anne Tebben
@cookiequeen
Granbury, TX

About 5 years ago, I came across this recipe & started serving it in the restaurant. Everyone loved it. You can also use wild leeks in this recipe. It is also low in carbs for the healthy benefits!

►
(4 ratings)
yield 20 servings
prep time 15 Min
cook time 1 Hr

Ingredients For leeks, cauliflower, & sausage soup

  • 3 Tbsp
    (+) olive oil
  • 1/4 c
    (+) butter
  • 5
    leeks, cut into 1
  • 4 lg
    carrots, chopped in chunks
  • 4
    stalks celery, chopped
  • 2 lb
    polish sausage, cut into bite size pieces
  • 1 2/3
    large heads cauliflower
  • 6 clove
    garlic, finely chopped
  • 13 c
    vegetable broth
  • 2 c
    heavy cream
  • california style garlic salt with parsley, to taste
  • coarse ground black pepper, to taste

How To Make leeks, cauliflower, & sausage soup

  • 1
    Heat the olive oil & butter in large pot over med, high heat. Saute the leeks, carrots, celery, & minced garlic about 10 minutes, but do not allow to brown or burn, as the garlic will be bitter.
  • 2
    Brown sausages in oil . Set aside.
  • 3
    Stir vegetable broth in leek mixture & bring to boil.
  • 4
    Reduce heat, cover & simmer for about 45 minutes.
  • 5
    Remove from heat & blend the soup with an immersion blender, or hand mixer, if desired.
  • 6
    Add the cut cauliflower & sausages. Season with garlic season & pepper.
  • 7
    Mix in heavy cream & stir in until smooth. Cover with lid & let set about 20 minutes or so. This will cook the cauliflower so it is still in tact & not mushy.
  • 8
    Serve with toasted garlic french bread.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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