Cauliflower, Leek and Sausage Soup

We have been having an unusually warm winter this year. So far, we have had a few very mild days that felt more like April than February. Last night a cold front blew into town and we are expected to get some snow. I guess we will have to wait a few more months for spring.

On cold days like this, it is nice to cook up a hearty soup. This recipe of Cauliflower, Leek and Sausage Soup can be made with spicy sausage for a little kick or a mild sausage if you prefer milder flavours. Either way, it is sure to make you feel warm and satisfied.

Cauliflower, Leek and Sausage Soup

Makes 6 servings


4 oz sausage, chopped and casing removed
2 cups chopped leek
4 cups chicken stock
3 cups cauliflower florets
1 cup peeled diced potato
2 tsp. minced fresh garlic
2 tsp vegetable oil


Spray a small non-stick skillet with cooking oil and sauté the sausage over medium heat just until browned and cooked through, approximately 5 minutes. Drain off the fat and set aside.

Spray a non-stick saucepan with cooking oil, add the vegetable oil and place over medium heat. Add the garlic and leek and cook for 5 minutes or until softened.

Add the stock, cauliflower and potato and bring to a boil. Cover, reduce the heat to low and simmer for 25 minutes, or until the potato is tender.

Transfer to a food processor and purée until smooth. Add the sausage and serve immediately.

Recipe from The Complete Light Kitchen by Rose Reisman


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