Irish Banger Sausage Soup

• 4 lbs. link sausages, cut into 1" pieces
• 1 medium head of cauliflower, stemmed
• 1 quart chicken broth, divided
• 1 whole carrot, julienned
• 1 sweet potato, julienned
• 1 stalk of celery, julienned
• 2 tbsp Garlic Expressions
• sea salt, to taste

Brown cut up links in a Dutch oven on medium heat; remove and set aside.

Place cauliflower in the pot along with 2 c. chicken broth.

Cover and steam, about 10 minutes.

Purée cauliflower and chicken broth until smooth; set aside.

Add remaining broth, carrots, sweet potato and celery to empty pot.

Cook until tender, about 8 minutes.

Add sausage, cauliflower purée, and Garlic Expressions.

Season with sea salt and serve.