Paleo Zuppa Toscana

This is my healthier version of zuppa toscana.  Soups are typically low in calories and dense, so it will help control hunger by keeping you fuller longer.  Kale is high in vitamin A, vitamin K, vitamin C and in the following antioxidants: lutein, zeaxanthin and carotenoids that are good for eye health.

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  • 1 pound Italian spicy pork sausage
  • 4 cups chicken broth
  • 1 cauliflower (chopped)
  • 3-4 cups mushrooms
  • 4 cups kale (chopped)
  • ½ cup large onion (chopped)
  • 4-6 cloves of garlic (chopped)
  • 13 ounces coconut cream
  • 3 tablespoons ghee or preferred oil
  • 1 tablespoon parsley (per bowl) (chopped)
  • ½ teaspoon pepper
  • 1 teaspoon oregano
  • salt (as preferred)
  • Wash and remove the out layer of onions, garlic, center stem of kale; and chop small.
  • In a small pot, add broth, cauliflower and boil for 10 minutes. Turn it off and allow it to cool down for 15 minutes then blend into a pureed consistency.
  • In a large pot, on medium heat add oil and onions and saute for about 5 minutes or until translucent.
  • Add sausage and cook for about 5 minutes or until it's all brown.
  • Add garlic, mushrooms, kale and cook for 3 minutes or until soft.
  • Add cauliflower pureed, coconut cream, dry seasonings and allow to simmer for 10-15 minutes.
  • Garnish with parsley and enjoy.