A nourishing sausage, vegetable and delicious creamy cauliflower broth makes this soup hard to stop eating! Ty and I were so full but still went back for one more scoop. I love how healthy this soup is but also how tasty it is.
It’s a rainy day here at the ranch. April is about to give way to May it’s probably one of our last cool days before summer hits Texas. It’s perfect soup weather.
Soups are one of my favorite things to make. I love a good one pot meal where you don’t have to plan a bunch of different sides to go with the main dish. I also love how easy it is to pack nutritious ingredients in a soup but still have it taste so delicious!
I used turkey sausage but ground chicken or shredded chicken would be so delicious as well and lower the fat content even more.
I hope ya’ll enjoy it!
Creamy Sausage & Veggie Soup
Course: SoupsCuisine: AmericanDifficulty: Easy6
servings5
minutes30
minutes393
kcal41 g
14 g
22 g
7 g
A delicious soup packed with nutrition and high in protein
Ingredients
2 lbs turkey sausage (or ground chicken)
2 (12 oz) bags of riced cauliflower
16 oz frozen mixed veggies
16 oz frozen broccoli florets or fresh
1 onion, diced
1 tablespoon minced garlic
1/4-1/2 cup shredded pepper jack cheese
4 cups of chicken stock or broth
4 cups of water
1 teaspoon garlic powder
2 teaspoons salt
1 teaspoon pepper
Directions
- Preheat oven to 425.
- Spread broccoli on a baking sheet. When oven is preheated, roast broccoli for 15 minutes until slightly charred on the edges. If you are using fresh broccoli, spray with oil before roasting.
- Microwave the rice cauliflower according to package directions.
- Brown sausage in a large soup pot.
- When sausage is almost browned stir in the onion and garlic and cook about 5 more minutes.
- While sausage cooks, add the cooked cauliflower, garlic powder, salt and pepper along with 4 cups of water to a blender. You may need to do this in batches if you have a small blender. Puree until smooth.
- Stir the chicken stock, mixed veggies and cauliflower puree into your sausage mixture.
- Bring to a boil then reduce to a low simmer for about 15 minutes.
- Stir in the roasted broccoli and shredded cheese. Let cook about 5 minutes longer.
Notes
- Nutrition calculated using Wegman’s ground turkey, H-E-B mixed vegetables, H-E-B chicken stock, and 1/2 cup shredded pepper jack cheese.
The sausage veggie soup is amazing. I love when you explain why an ingredient is good for you & what it does for you.
Thank you! Oh I’m so glad to know. I will do that more often. It’s so interesting to me!