Pureed roasted cauliflower creates a tasty, creamy base in this sausage and kale soup.

Roasted Cauliflower Soup with Sausage

Preheat oven to 425 degrees. Cut cauliflower florets into 1/2-in. pieces; transfer to a large bowl. Add 2 Tbsp. oil and garlic; toss to coat. Spread evenly in a large rimmed baking pan. Roast for 15 to 20 minutes or until cauliflower is fork-tender and lightly browned, turning halfway through.

Meanwhile, heat remaining 1 Tbsp. oil in a 6-qt. Dutch oven over medium heat. Add sausage and onion; cook for 6 to 8 minutes or until browned (165 degrees), stirring occasionally to break sausage into large crumbles. Add 2 cups vegetable stock, vinegar, salt, 1/2 tsp. pepper and thyme sprig. Bring to a boil; reduce heat to medium-low.

Cool roasted cauliflower mixture for 30 to 60 seconds. Transfer mixture to a blender. Add remaining vegetable stock and 1 cup milk to blender. Cover and blend until smooth.

Add pureed cauliflower mixture to the Dutch oven. Simmer, uncovered, for 5 minutes. Remove thyme sprig; stir in kale and remaining 1 cup milk. Simmer, uncovered, for 10 to 15 minutes more or until kale is tender, stirring occasionally. Garnish with additional thyme and black pepper, if desired.
 