1headcauliflowerchopped into bite-size pieces, including stems OR cauliflower rice
1poundgreen beansfresh or frozen, chopped into 1" lengths
1packagefrozen artichoke hearts
12ounceslarge mild Italian link sausages, fully cookedhalved lengthwise and sliced (creating half circles)
1cupcream(For GAPS, use fully fermented sour cream or coconut cream.)
1/2cupground parmesan (or finely grated)asiago and romano are fine substitutes for parmesan
2Tablespoonstraditional fatsuch as bacon fat, lard or butter
3clovesgarlicminced or crushed
1/2teaspoonsea salt+ freshly ground black pepper, to taste
Instructions
Heat fat in large deep skillet over medium high heat. Add frozen artichoke hearts and sprinkle in sea salt. Allow to fry for 2 to 3 minutes, then sauté (move them around in the pan) for 5 minutes. Add green beans (okay if they're still frozen). Sauté 5 minutes. Add cauliflower, stirring. Sauté 5 minutes more, lowering heat to medium as needed to prevent burning. (Optional: If you love herbs, you can also at this point add up to 2 teaspoons of Italian herbs, and sauté them in: basil, oregano, thyme and sage are all good.)
Add bone broth, sausage and garlic and simmer 5 to 15 minutes, depending on how cooked you like your veggies. (Frozen veggies actually take less time to cook because they've been pre-cooked, so allow more time for fresh veggies.)
Turn off heat. Stir in cream. Serve soup, topping each with parmesan.