Fall Recipes: Creamy Cauliflower and Sausage Soup

by Pamela

sausage soup, cauliflower and sausage soup, hearty soup, healthy soup recipes, one dish meal

We came back from vacation and were greeted at the the airport by my mother (who was dog sitting for us) and a chilly and wet 5 a.m. Los Angeles morning.  Nothing says welcome home like shitty weather.  After getting a couple more hours of much needed sleep I was then greeted with the question: What are you making for dinner tonight?

Cold+wet+empty kitchen = takeout (usually).  Unfortunately, I wasn’t going to be getting away with that this time.  Mom declared that she wanted a hearty soup for dinner.  Oh yeah, it better be one of my healthy soup recipes too.  After eating delicious but mostly unhealthy vacation food, I could hear Craig groan from the other room (it seems that someone hit his food limit while on vacation).  I decided that I would meet both of these requirements by making a sausage soup.  Sorry, I said sausage and healthy in the same breath.

<grabbing soapbox> Actually, I’m not sorry!   Why should I have to apologize for putting the words creamy, sausage AND healthy in the same sentence?  I realize that we’re used to eating our sausage fried and slathered in buttered onions and peppers while tucked into a huge bun or swimming in a bath of white sauce for sausage and biscuits.  But with a bit of creativity, it doesn’t have to be that way.  I’m not suggesting that you eat “veggie” sausage (that’s not sausage), begin to eat only lean sausage or even make your own.  I made this using good ol’ Johnsonville Brats.  But by cooking and draining the sausage you can eliminate a good amount of fat and then combining it with other healthy ingredients you can create a healthy recipe from a seemingly “bad for you” ingredient.

Sausage-SoupI’ve revealed my secret for making food healthy before: oven roasted vegetables.  Specifically I am referring to that versatile vegetable, cauliflower.  I’ve used roasted cauliflower to make a vegan sauce and to make a creamy soup without using any cream.  Oven roasted vegetables have a sweetness that their fresh or steamed counterparts just don’t have.  The high heat, used in oven roasting, brings out the natural sugars in the vegetables and that golden brown hue that the vegetables get is their sugar caramelizing.  Once again, I’m using the magic cauliflower to make this sausage soup healthy and creamy.

While mom helped me prep everything for this soup, she kept asking me how the soup was so creamy.  “I understand how you made this a hearty soup – it’s got potatoes and sausage in it, but how did you get it so creamy?”  No matter how many times I tried to explain to her that I roasted the cauliflower and then pureed it, she insisted that there must be a ton of butter and cream in it.  Insist all I want, but mom wasn’t budging when I told her that she could put this into her healthy soup recipes folder.  (When my mom comes to our house, she grabs my cookbooks and starts copying recipes.  I think her suitcase has an extra couple of pounds just from all of her recipe papers.)

Relationship Advice

Halloween is a holiday where creativity takes center stage…well, along with a lot of exposed boobs and asses (take those words any way you like).  So what are you going to dress up as this year?  A hobo? A farmer? A ghost?  Snooki?  The Situation? A witch? A slut? A slutty witch?  A slutty Alice in Wonderland?  A slutty Lady Gaga (an oxymoron for sure)?

Halloween is the one night a year that women feel they can let their inner slut out of her corseted closet.  And in case you weren’t sure if you should, just try and find a costume that isn’t slutty – I dare you.  I get it…women want to be admired when they go out – I’m guilty too but there’s a fine line between being admired and being slobbered on.

I’ve got no problem with slutting it up on Halloween.  If it weren’t for our uptight conservative mentality, a woman could wear a shorter skirt (whenever she wants) just because she has great legs and wants to show them off, without being self conscious all day wondering what everyone is thinking about her for wearing that skirt.  The reality is hemlines and heel height matter, if you want to be taken seriously.

But Halloween is the one night where we’re expected to dress like someone or something that we’re not (or at least what people don’t know about us).  So go ahead…let your freak flag fly!  If people want to judge you for the way that you’re dressed, let them.  If they think you want to sleep with 20 guys, based on the way that you’re dressed, let them think that.  If they try to act on that thought, then it’s up to you to set them straight (whatever straight means to you).


Creamy Cauliflower and Sausage Soup Recipe

Serves 6


  • 1 Large Head Cauliflower (chopped into 1″ pieces)
  • 1 Large Onion (chopped)
  • 2 Cloves Garlic (cut in half)
  • 4 Tablespoons Olive Oil
  • 1 Pound Red Skinned Potatoes (cut into 3/4″ dice)
  • 5 Cups Chicken Broth (plus more if needed)
  • 1 19.76 Ounce Package Original Johnsonville Brats (remove casings)
  • Kosher Salt
  • Fresh Ground Pepper
  • Shredded Cheddar Cheese
  • Green Onions (chopped)


Preheat oven to 425 degrees Farenheit.

Divide cauliflower, onions and garlic between 2 half sheet baking pans.  Drizzle 2 tablespoons of olive oil onto each baking sheet.  Use your hands to make sure that all vegetable pieces are coated in oil.  Spread pieces evenly on pans.

Bake for 40 minutes or until edges brown and pieces are soft.  Remove from oven.

While roasting the vegetables, Pour chicken stock into a large saucepan.  Add potatoes and cook over low heat until potatoes are tender (approximately 20-30 minutes).

Remove half of the potatoes to a bowl and set aside.

Ad brats to a large saute pan.  Brown the meat over medium high heat.  Stir to break up pieces.

Once meat is cooked through, remove from heat and pour meat onto a paper towel lined plate (use a double thickness of paper towels to absorb more fat).

Pour roasted vegetables (and oil) into the saucepan with the chicken broth and half of the potatoes.

Using an immersion blender (stick blender) puree the vegetables.  (I like my soups thick, but if the consistency of the soup is too thick for you, add more chicken stock until you reach the desired thickness.)

Add the reserved potatoes and drained meat into the saucepan.  Stir to thoroughly combine.

Add salt and pepper to taste.

Serve with shredded cheese and green onions for garnish.

*If you don’t have a stick blender you can put the soup into a regular blender to puree.  Just make sure you vent the lid really well (hot foods expand when blended and if the lid is not vented, the hot soup will end up all over you and your kitchen).


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Kim at Rustic Garden Bistro October 26, 2010 at 9:51 pm

Hey Pam, love the roasted cauliflower! Mr. RGBistro made me a “green potato soup” tonight… almost the same idea. But with potatoes, sausage and chard from the backyard. I’ve never pureed cauliflower into a soup. And now I have to, especially in this cooler, darker weather. 🙂


Pamela October 28, 2010 at 9:24 am

That soup sounds really good. When will we see the recipe? Wait until you start using the pureed cauliflower. You’ll start putting it into everything.

Jenny October 26, 2010 at 6:44 pm

Delicious. … so making this for the boy this weekend. 🙂

Also, I read this blog religiously, and I just wanted you to know that. … totally dig what you’ve got going on here.

Pamela October 28, 2010 at 9:25 am

Awwww….thanks Jenny! You just made my day. Let me know how the boy likes it.

Jenny October 31, 2010 at 9:24 pm

He says it’s the best thing I’ve ever made him, though he assured me that everything has been delicious.

I changed up a few things, but the idea of pureed cauliflower is a REALLY good one. This will make another appearance. Trust me.

Charlotte October 26, 2010 at 12:12 pm

Ha! You are so, SO right about Halloween and the hoochie factor.
But I guess that’s what makes it part of the fun, eh?

SMITH BITES October 26, 2010 at 12:12 pm

Absolute perfection! We love cauliflower so much in this house; roasted, mashed, mixed with potatoes (to lighten the glycemic load) and in a gratin. We’ve made cauliflower soup before but haven’t added the sausage – yum!! STAY ON THAT SOAPBOX!!!

Pamela October 28, 2010 at 9:25 am

I’m getting my soapbox bronzed. 😉

Lora @cakeduchess October 26, 2010 at 11:55 am

I have never roasted cauliflower before. This soup looks like perfect comfort food for a chilly day. And of course, you always crack me up. Love the costume advice. Thank your kind words and yes, do peanut butter;)

Pamela October 28, 2010 at 9:28 am

Lora – you could incorporate the roasted cauliflower into cakes or cookies in place of oil (like applesauce or canned pumpkin). No get out there and get your hoochie mama on. But not in front of your daughter, because then you’ll have a crisis on your hands about how you ’embarrassed’ her in front of her friends. Although isn’t that one of the standing complaints most girls about their moms no matter what they say or do? On second thought, get out there and flaunt it! She’ll figure it out for herself one day. 😉

marla {family fresh cooking} October 26, 2010 at 11:49 am

Gosh are you a sweet daughter or what to make this for your mom right after walking in the door from a big trip. Amazing with cauliflower – you really do not need much fat at all to get that creamy thing going, especially because you roasted it.
Halloween & the slut thing. Not sure I get it, but sometimes I work the outfit – just depends on the mood! xo

Nancy October 26, 2010 at 11:14 am

Roasting vegetables is the ONLY way I was able to get my now 14 year old to eat them!! Best line was when he was on his way home from a week long school trip – asked him what he wanted and he said ” I want roasted peppers and asparagus and I don’t care what else you make!” SCORE!!!
I’ve never combined cauliflower with sausage but now I am thinking I’ve truly been missing out!!

lisaiscooking October 26, 2010 at 11:02 am

Roasted cauliflower is a delicious thing! I love it when a dish tastes way more decadent than it is.

Dorothy at Shockinglydelicious October 26, 2010 at 11:00 am

Oh yeah, this looks GREAT! Agree completely on the benefits of roasting veggies, esp. cauliflower. It’s a miraculous process!

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