In a soup pot on the stove, crumble and brown sausage over medium-high heat.
Add onion and garlic and cook until translucent in color. Season with salt, pepper, and red pepper flakes.
Reduce heat to medium and add cauliflower florets, broth, and water. Stir and add bouillon, if desired.
Cook on medium heat until cauliflower is tender, about 15-20 minutes.
Reduce heat to low and sprinkle in chopped kale. Pour in cream and stir well. Serve hot.
Yield: 6 servings, Serving Size: 1 serving Amount Per Serving:
Calories: 450, Total Carbohydrates: 15g, Fiber: 3g, Net Carbohydrates: 12g, Total Fat: 37g, Protein: 18g
Brought to you by Hip2Keto.
Hip Tip: To make this in your slow cooker, brown the meat with onions and garlic, then place inside the slow cooker along with the broth and cauliflower. Cover and cook on HIGH for 4 hours or LOW for 6-8 hours. Stir in kale and cream at the end. Serve hot.
This soup is AMAZING!
It’s my favorite dish at Olive Garden, and the home-made low-carb version tastes so similar, maybe even better! My husband said he liked the cauliflower more than potatoes, and my kids actually ate the cauliflower without complaining! The leftovers are really great as well.