3 (14 oz) packages of frozen cauliflower
1 large onion (chopped)
4 cups low sodium chicken broth
1 teaspoon crushed garlic
4 cups of water
2 tablespoons olive oil
6 to 8 oz. Chourico Portuguese sausage
1 teaspoon fresh ground black pepper
2 to 3 teaspoons salt
1 bay leaf
2 to 3 cups finely chiffonade collard greens or kale
1. In a medium saucepan bring the water and chicken broth to a boil. Add the cauliflower, onion, salt, pepper, and olive oil. Cook for 8 – 10 minutes on medium heat until cauliflower is cooked.
2. Remove bay leaf. Puree the cauliflower and onion to a creamy consistency.
3. Add the chourico and collards. Cook for 10 minutes on medium heat until the collards are cooked to your desired taste.
You may need to add more or less broth for a thinner/thicker broth.
4. Remove the chourico and cut it into thin slices. Set aside to serve as a garnish with 3 slices for each bowl of soup.