I saw this recipe in the San Francisco Chronicle (here) while I was Whole30ing, so I adjusted a few things to make it compliant. With seasonal produce, this is absolutely stellar. That’s right, I just called a dish with cauliflower stellar. Even my husband, who calls cauliflower and broccoli “pooflower”, would agree that this soup was pretty awesome.
If you can, go for high quality sausage. As I’ve bragged many times before, I live in an amazing place with great access to local farmers and ranchers. In the case of this soup, it meant large chunks of locally raised, pastured, and handmade pork bratwurst sausage. A kielbasa or other German-esque sausage would be just as good. Also, the original recipe called for Romanesco broccoli, which is a gorgeous cauliflower variant. I didn’t have any at the time, but its milder flavor would be great here.
1/4 cup coconut oil, divided
1 medium onion, diced
2 garlic cloves, minced
1 1/2 tsp. curry powder, divided
2 large apples (Jonagold, Golden Delicious or Granny Smith), cored & diced
1 medium head cauliflower, cut into small florets
salt and fresh ground pepper, to taste
4 cups chicken broth
1/2 cup coconut milk
1 head broccoli, separated into florets
4 bratwurst or other sausages, sliced
1) In a medium pot over medium-high heat, melt 1 Tbsp. coconut oil. Cook the onion until soft, about 5 minutes. Add the garlic and 1 tsp. curry powder and cook until fragrant, about 2 minutes more. Add the chopped apple and cook until the pieces begin to soften, about 5 minutes. Add the cauliflower florets, S&P, and cover with chicken broth. Bring to a boil, reduce to a simmer, and cook until the cauliflower is tender, about 20 minutes.
2) Meanwhile, prepare the garnish. Preheat the oven to 400°F. Toss the remaining coconut oil with the broccoli, the remaining 1/2 teaspoon curry powder, and S&P. Put on a baking sheet and bake until golden brown, about 20 minutes, stirring occasionally.
3) Meanwhile, cook sausage in large skillet over medium-high heat until well-browned on both sides, about 8 minutes total.
4) When the cauliflower is fork-tender, remove the soup from the heat. Let cool slightly, transfer to a blender, and blend in batches (mine took 2). Be sure to vent your blender so the hot soup doesn’t explode! Add coconut milk and adjust seasoning with S&P if desired. Ladle the warm soup into bowls and top with the roasted broccoli and sautéed sausage.