Sausage and Vegetable Curry Soup
with curry roasted cauliflower

Name: Sausage and Vegetable Curry Soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 12 oz Zucchini, cubed; 16 oz Sausage, cooked, chopped (use any pre-cooked or smoked variety); 1 Onions, medium and red, diced; 4 oz Carrots, diced; 3 cloves Garlic, chopped; 1 tsp Ginger (opt), grated; 2 Tbsp Cilantro leaves, chopped; 1 Tbsp Oil, cooking; 2 Tbsp Butter; 1 Tbsp Curry powder, yellow and mild; 1 tsp Cumin; 1/4 tsp Red pepper flakes (opt); 1 can Tomatoes, crushed (15 oz / 397 g) (we liked fire roasted tomatoes in this, but regular will work); 1 cup Coconut milk, light; 3 cups Stock, any type; 1 lb Cauliflower, florets chopped; 1 1/2 Tbsp Oil, cooking; 1 1/2 tsp Curry powder, yellow and mild

Active: 30 min Total: 40 min

Original GF Paleo Vegetarian

When this soup was first featured in 2018 it got great reviews from community members for being both flavorful and easy to prepare.

Ingredients

Metric

Servings:

Sausage and Vegetable Curry Soup:

Zucchini - 12 oz , cubed
Sausage, cooked - 16 oz , chopped (use any pre-cooked or smoked variety)
Onions, medium and red - 1 , diced
Carrots - 4 oz , diced
Garlic - 3 cloves , chopped
Ginger (opt) - 1 tsp , grated
Cilantro leaves - 2 Tbsp , chopped
Oil, cooking - 1 Tbsp
Butter - 2 Tbsp
Curry powder, yellow and mild - 1 Tbsp
Cumin - 1 tsp
Red pepper flakes (opt) - 1/4 tsp
Tomatoes, crushed (15 oz / 397 g) - 1 can (we liked fire roasted tomatoes in this, but regular will work)
Coconut milk, light - 1 cup
Stock, any type - 3 cups

Curry Roasted Cauliflower:

Cauliflower - 1 lb , florets chopped
Oil, cooking - 1 1/2 Tbsp
Curry powder, yellow and mild - 1 1/2 tsp

Prep

Cauliflower / Zucchini / Sausage / Onions / Carrots / Garlic / Ginger - (If prepping right before cooking, get oven heating first.) Prep as directed. Store cauliflower, zucchini, and sausage in their own containers. Combine onions and carrots in one container. Combine garlic and ginger in another container. (Can be done up to 5 days ahead)
Cilantro - Chop cilantro.

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Make

Heat oven to 400F / 204C.
Toss cauliflower with oil (portion for cauliflower), curry powder (portion for the cauliflower) and some salt. Spread out on a sheet pan and transfer to oven. Roast cauliflower, shaking the pan halfway through cooking, until cauliflower is tender and golden brown in spots, ~30 minutes total.
While cauliflower roasts, heat a Dutch oven with oil (portion for soup) over medium heat. Add sausage and saute until golden brown, 4 to 5 minutes total. Set aside.
To heated pan add butter and then onions and carrots with a pinch of salt. Saute, scraping up any brown bits from the bottom of the pan, until vegetables are soft, 4 to 6 minutes.
Add garlic, ginger, curry powder (portion for the soup), cumin, and red pepper flakes. Saute for 1 minute more.
Add zucchini, crushed tomatoes, coconut milk, stock, and sausage back to pan. Bring to a simmer. Simmer until zucchini is tender, ~10 minutes.
Season soup to taste with some salt and pepper.
Ladle soup into bowls and top with cilantro. Serve soup with cauliflower on the side. Enjoy!

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