An Olive Garden copycat version of Zuppa Toscana. This dreamy smooth soup is made with a blend of cauliflower and cashews instead of dairy, upping the nutrient content and keeping it light. It's the perfect winter soup to warm up to.
Soak cashews overnight, and drain when ready to use. If there isn't time for this step, soak cashews in boiling water for an hour.
Steam cauliflower over medium to medium high heat for 15 minutes.
Add steamed cauliflower and cashews to a blender with 1/2 cup water. Process until mixture is very smooth and creamy, about 1 minute in a Vitamix or similar blender, or 2-3 minutes in a standard blender.
In a soup pot, add olive oil, and chopped onion and garlic. Sauté for about 5 minutes over medium heat until onions are softened, but do not brown the onions (it turns the creamy white base brown).
Add sausage, and continue to sauté until sausage starts to brown, about 5-7 more minutes.
Add water and vegetable bouillon or chicken broth.
Add peeled potatoes, cut into diced sized cubes. Bring to a boil, and continue to simmer for another 15-20 minutes.
Destem the kale, and add to cook for the last 5 or 10 minutes.
Mix in the cauliflower cashew cream. Season with sea salt and pepper, if necessary. The sausage adds a lot of flavor so additional seasonings aren't necessary.
Any sausage will work in this recipe. I love Whole Foods ground chicken sausage because it isn't packed with sodium, and has no weird ingredients- just organic chicken and spices.