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 satiated 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.

Optional tools to speed to process: food processor and immersion blender.

For a thicker consistency cauliflower can be cooked separately and pureed with an immersion blender.

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  • 1 pound Italian spicy pork sausage
  • 6 cups chicken broth
  • 1 cauliflower (chopped)
  • 4 cups kale (chopped)
  • ½ cup onion (chopped)
  • 4-6 cloves of garlic (chopped)
  • 13 ounces coconut cream
  • ½ tablespoon oil
  • 1 teaspoon parsley (per bowl) (chopped)
  • ½ teaspoon pepper
  • 1 teaspoon oregano
  • salt (as preferred)
  • 3-4 cups mushrooms (optional)
  • Wash and peel the out layer of onions, garlic and dice. Remove the stem of kale and chop into bite size pieces (1 inch). Remove green stem and leaves from cauliflower; chop cauliflower in small chunks (1/2 inch pieces).
  • Place large pot on medium heat. Add oil and give it a minute for it to heat up. Add sausage and cook for about 5 minutes or until it is no longer pink.
  • Stir in onions and cook for 3-5 minutes or until translucent. Add garlic, mushrooms, kale, cauliflower and cook for 3 minutes.
  • Add broth, coconut cream, dry seasoning and cover pot with a lid. Allow soup to simmer for about 10 minutes or until cauliflower is soft. Taste and add salt as needed.
  • Garnish with parsley and enjoy.