The spicy sausage is the star of this soup! This is a hearty soup that will fill your belly with spicy warmth and your house with the incredible aroma of garlic and fennel! This recipe is Whole30, Paleo, Dairy-Free, Sugar-Free and certified delicious!
Mix all sausage ingredients (spices) together, and combine in large mixing bowl with ground pork.
Heat olive oil in large pot on medium until warm.
Once the pork begins to brown and stick to that pan a little, flip each over and rotate to brown on each side.
Remove sausage using a slotted spoon and set aside.
*If you are using already prepared sausage, cook and remove from pot the same as directed above.*
Add the cauliflower, garlic, onion, celery and fennel seeds to the pot you cooked the sausage in. Note: There will be sausage remnants stuck to the pan and that’s okay (and preferred)!
Cook over medium heat, stirring occasionally, until onions begin to caramelized and celery softens slightly (about 6 minutes)
Slowly stir in the bone broth, while scraping the browned sausage bits from the bottom of the pot.
Bring to a boil. Then lower heat and simmer for 15 minutes.
Use an immersion blender to blend soup until creamy. Note: If you don't have a stick blender, you can carefully (it's hot!) transfer soup to a standard blender and then back to the pot once creamy.
Add baby spinach and prepared sausage to pot.
Stir, serve and enjoy!