Chunky Cauli & Sausage Soup with Parsley Oil
Ingredients
- 4 sausages crumbled
- 500 g cauliflower (about 1/2 large cauli)
- 1 teaspoon cumin seeds
- 2.5 cups chicken stock
- small bunch flat leaf parsley
- 6 tablespoons extra virgin olive oil
Instructions
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Heat a medium saucepan on a medium high heat. Add a few tablespoons of oil. Remove sausage casings and crumble the meat into the pan. Cook stirring every few minutes until meat is browned.
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Finely chop cauliflower. I was aiming for lentil sized pieces but ended up with more pea-sized. It doesn’t matter too much.
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When the sausage is browned, add cumin, chopped cauli and stock. Cover and simmer stirring once or twice for 15 minutes or until cauli is cooked and tender.
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While the soup is cooking finely chop the parsley and combine with the olive oil. Season well.
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Taste soup and season with salt and pepper as needed. Serve in two deep bowls topped with parsley oil.
Recipe Notes
WINE MATCH: An elegant red like pinot noir.
Variations & Substitutions
vegetarian - replace sausages with cooked lentils and add a splash of soy sauce to boost the umami flavours.
more substantial (carb lovers) - serve with crusty bread or toss in cooked pasta or cooked lentils.
more substantial (low carb) - serve with crumbled feta or goats cheese on top. Also good with a dollop of mayo or aioli or roast walnuts (or any nuts really). And if you're really hungry all of the above!
short on time - use pesto instead of making the parsley oil.
no sausage - use ground (minced) pork instead.
prettier - stir in baby spinach, sliced kale (or drained and defrosted frozen spinach) and allow to just wilt before serving,
Prepare Ahead
Yes! Just cook soup as per the recipe but keep the parsley oil separately. Will keep in the fridge for 2 weeks or can be frozen. To serve, bring back to a simmer and top with parsley oil.