Fennel Soup with Spinach and Spicy Sausage

Serves 4

From Laura Miner of the Cook at Home Mom

Fennel has a light licorice or anise flavor that comes through nicely in this soup, creating brightness in a hearty recipe. And the secret ingredient that makes it oh-so-creamy? Cauliflower!

Prep: 10 minutes

Cook: 30 minutes

Total: 40 minutes

• 1 pound Whole30-compliant spicy ground pork sausage (see Tip below)
• 1 tablespoon extra-virgin olive oil
• 4 cups cauliflower florets
• 1 medium onion, coarsely chopped
• 3 stalks celery, coarsely chopped
• 1 fennel bulb, trimmed, cored, and coarsely chopped
• 2 cloves garlic, coarsely chopped
• 5 cups Whole30-compliant chicken broth or Chicken Bone Broth
• ¼ teaspoon paprika
• ½ teaspoon black pepper
• 5 ounces fresh baby spinach leaves

In a large heavy pot, brown the sausage over medium heat. Using a slotted spoon, transfer the sausage to a plate lined with paper towels to drain. Drain off any fat in the skillet.

Heat the olive oil in the same pot over medium-high heat. Add the cauliflower, onion, celery, fennel, and garlic and cook, stirring occasionally, for 5 to 6 minutes. Stir in the broth, scraping up any browned bits on the bottom. Bring to a boil, reduce the heat, and simmer for 15 minutes.

Carefully transfer the soup to a blender, in batches if necessary, and let cool briefly; blend until the soup is smooth and creamy. (Or use an immersion blender to blend the soup in the pot.) Return the soup to the pot and add the paprika and black pepper. Just before serving, stir the spinach and sausage into the soup.

TIP To make your own spicy ground pork sausage, in a small bowl combine 1 tablespoon red pepper flakes, 2 teaspoons fennel seeds, 2 teaspoons garlic powder, 2 teaspoons dried oregano, 1 teaspoon paprika, 1 to 2 teaspoons salt, and 1 teaspoon black pepper. Use 1 tablespoon seasoning for each pound of ground pork. Store the seasoning in an airtight container up to 6 months.