Ingredients
- 1 pound cauliflower (about 1 medium cauliflower), chopped into bite sized pieces)
- ⅛ cup olive oil
- 4 garlic cloves (minced)
- ½ pound leeks (cut into half moon slices)
- 1 bay leaf
- ⅓ pound red bell pepper (about 1 pepper), diced)
- ⅓ pound radish (cut into bite sized pieces)
- ¼ pound mushroom
- 2 teaspoons paprika (optional)
- 8 cups chicken stock
- 6 oz sausage (cooked and sliced)
- ¼ cup chopped kale
- ¼ cup fresh basil, chopped
Nutrition Info Per Serving
Serving Size
2½ cup
Carbohydrates
12
g
Protein
6
g
Fat
10
g
Calories
163
Looking for a tasty dinner soup? Try our kitchen sink soup for a delicious and filling meal that also maintains your low-carb lifestyle! After you make this simple recipe for low carb kitchen sink soup with a few ingredients, you’ll always want more.
Instructions
- Bring a pot of water to boil and cut up the cauliflower while you wait. Once boiling, add the cauliflower and cut up the garlic and leeks while it parboils. After about 5 minutes, drain the cauliflower and set aside.
- Return the pot to the stove and add ⅛ cup of olive oil. Add the garlic and leeks and cook them down. Stir for the first 3 minutes, then let it sit and brown for the next 3 minutes. Cut the red pepper and radishes while you wait.
- Add the bay leaf, radishes, and red pepper. Stir and let cook for another 3 minutes. Slice the mushrooms, add to the pot with the optional paprika, and cook for 2 more minutes before adding the chicken stock.
- Bring up the heat to help the soup boil, once it starts to simmer, add the cooked sausage and kale. Stir them in and cook for another 3 minutes so the sausage heats up and the kale wilts. Chop up the basil while you’re waiting and then add it to the pot.
- Stir, turn off the stove, let it cool for 5 minutes, and then serve.