Low Carb, Keto Zuppa Toscana With Cauliflower (Paleo and Whole30
Yum. This is terrific and super simple. Recipe courtyes of www.farmsteadchic.com.
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INGREDIENTS
Nutrition- 1tablespoon ghee
- 1lb ground Italian sausage
- 6cups chicken broth
- 3 1/2 c cauliflower floret
- 1tablespoon italian seasoning
- 1teaspoon garlic powder
- 1teaspoon red pepper flakes
- 5
- 14 1⁄2ounces full fat coconut milk
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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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