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YIELD
8 servings
TYPE
Soup
TIME
1 hour 30 minutes
LEVEL
Beginner
Here's What You'll Need
1
spicy italian sausage, fennel, sweet onion, garlic, cauliflower, salt, white beans, coconut milk, chicken stock, rosemary, curry powder, chives, pepper, olive oil
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2
Heat olive oil in a dutch oven. Add sausage, breaking up with a spoon. Cook 5-7 minutes, until cooked through and crispy. Transfer to a bowl, drain off all but 2 Tbsp of drippings.
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3
Add onion, fennel, & cauliflower, cook 8-10 minutes, stirring occasionally, until veggies start to brown. Add garlic, cook 1 minute. Season with salt and pepper.
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4
Pour in rinsed and drained white beans, coconut milk, chicken stock, and rosemary. Bring to a boil, reduce to a simmer. Cover, then cook for 30-40 minutes.
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5
Use a standard blender or an immersion blender to carefully purée the soup until very smooth. Stir in curry powder, mixing well to combine.
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6
Spoon soup into bowls, top with a bit of reserved crispy sausage, a drizzle of olive oil, and chives. Finish with flaky sea salt and black pepper. Serve immediately.
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7
Serve soup with additional can of drained, rinsed white beans, then finish with garnishes as described above.
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