1 hour 30 minutes
Here's What You'll Need
spicy italian sausage, fennel, sweet onion, garlic, cauliflower, salt, white beans, coconut milk, chicken stock, rosemary, curry powder, chives, pepper, olive oil
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.
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.
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.
Use a standard blender or an immersion blender to carefully purée the soup until very smooth. Stir in curry powder, mixing well to combine.
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.
Serve soup with additional can of drained, rinsed white beans, then finish with garnishes as described above.