SOFTEN: Add the oil to a saucepan over low-medium heat, along with the diced onion. Peel and smash the garlic cloves with the back of your knife and add those to the pan, too. Cook until the onion is almost translucent, about 5 minutes, stirring once or twice. Chop the cauliflower into bite sized pieces and peel the parsnips. Trim the ends from the parsnips and slice them finely. Add the cauliflower and parsnips to the pan, as well as 3 cups (720 ml) of the broth. Cook until the cauliflower and parsnips are tender, about 20 minutes.
BROWN: While the vegetables are cooking, heat a skillet over medium and cook your sausage links until nicely browned and just cooked through. Transfer them to a plate to cool slightly, then chop into bite size pieces and reserve them for later.
WHIZZ: Carefully transfer the cooked vegetables and any cooking liquid to a blender. Add the remaining reserved broth – this will help cool the mixture down enough that you blender won’t explode hot soup everywhere! Leave some room for air to escape the blender, just in case. Blend until you have a thick, smooth soup base.
WILT: Add the soup back to the saucepan, along with the sliced sausage. Slice the greens finely and discard any super tough stems. Over medium heat, warm the soup and then add the sliced greens. Cook until the greens are just wilted and serve.
Notes
Make sure that the sausage you use is AIP compliant – no nightshades, seed spices or pepper!
This soup keeps nicely for a few days in the fridge.