Low Carb, Keto Zuppa Toscana With Cauliflower (Paleo and Whole30

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READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large stockpot of Dutch oven, melt the ghee over medium-high heat.
  • Add the Italian sausage and cook for 5 to 7 minutes until browned.
  • Add the chicken broth, cauliflower, Italian seasoning, garlic powder, and red pepper flakes, and mix well.
  • Bring your soup to a boil.
  • Reduce heat, cover and simmer 10 minutes.
  • Add the kale and the coconut milk, and simmer an additional 5 minutes or until the cauliflower can be easily pierced with a fork and the kale is tender.
  • Add salt and pepper to taste.
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