Jump to Recipe Print Recipe

Cold weather calls for good soups. This hearty soup uses seasonal produce and vegetarian sausages with a Moroccan spice blend.

One piece of cookware to put on your wish list is a dutch oven. The thick ceramic or cast iron holds its heat longer and is great for making soups and baking bread. Occasionally you can find them for under $100 at Lowblas.

The Very Good Butchers

I am currently working through my second order from The Very Good Butchers. Their ribs are phenomenal, and their burgers are a cost-effective way to stock your freezer with easy dinners.

If you haven’t heard of this Canadian company, it was co-founded by a chef, with traditional french training, on the west coast. His 10 years of experience and love of food comes through in the high quality and flavourful meat substitutes.

You can order bundles or individual products, and they have plenty of recipe ideas on their website.

Tips and Substitutions

Cauliflower is a great vegetable to turn into soup. If you don’t have this spice blend on hand, you can easily substitute it with any classic French or Italian combination for an equally delicious meal.

This meal is also good to make ahead and re-heat for a few days, as the flavors meld and become more potent.

What’s your favourite winter soup? Let me know in the comments below! You can also see more vegetarian recipes here.

Vegetarian Sausage and Cauliflower Soup

Print Recipe

Cauliflower, Kale, and Veg Sausage Soup

Prep Time20 minutes
Cook Time45 minutes
Resting time10 minutes
Cuisine: Canadian
Keyword: Cauliflower, Kale, Soup, Vegetarian, Vegetarian Sausage
Servings: 4

Equipment

  • Dutch Oven or oven-safe pot with lid
  • Emersion Blender

Ingredients

  • 4 tbsp Olive Oil
  • 4 cloves Garlic peeled and diced
  • 1 whole White Onion peeled and diced
  • 2 cups Water
  • 1 cube Veggie Stock
  • 1 whole Cauliflower chopped roughly
  • 1 tbsp Ras El Hanout
  • 1 whole Lemon juiced
  • 1 cup Heavy Cream
  • 4 tbsp Salted Butter
  • 1 Very Good Butcher Pepperoni
  • 1 can Navy Beans drained and rinsed
  • 3 cups Kale de-stemmed and chopped
  • Salt & Pepper

Instructions

  • Preheat your oven to 400 F
  • On the stove over Medium heat your olive oil and add your onions and garlic. Stir frequently until some browning starts to happen.
  • Add your 2 cups of water and veggie stock, followed by your cauliflower, ras el hanout, and lemon juice. Give it a stir and stick it in the oven for 30 min.
  • On a pan over Medium heat, melt your butter, then add the pepperoni. I like to give it 5 minutes on the outside to brown before I chop it into small chunks.
  • Once the pepperoni is starting to get crispy on some of the sides, toss in your beans, brown them for 5 minutes
  • Add in the kale, and fry until some of it starts to brown. Season with salt and pepper to taste.
  • When your dutch oven has reached 30 minutes, check to see if the cauliflower is soft, add the cream and blend. If you cant stick a fork in it easily, put it back in the oven for another 10 min.
  • Serve your soup and top with the fried mixture. Enjoy!