Hearty Cauliflower Soup with Sausage and Pesto

Ingredients

• 2 Tbs. extra-virgin olive oil
• 2 hot Italian sausages, diced
• 1 leek, white and pale green parts only, thinly sliced
• 1 garlic head (10 to 12 cloves), chopped
• 1 tsp. dried oregano
• 1/4 tsp. crushed red pepper flakes
• 4 cups (32 fl. oz./1 l) chicken stock
• 1 head cauliflower, cut into large florets (about 6 cups/12 oz./375 g)
• 1 medium Yukon Gold potato, cut into 1-inch (2.5-cm) cubes
• Kosher salt and freshly ground black pepper

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