Who says you can’t have delicious and satisfying meals while following a low carb diet! This soup is total comfort food for lunch or dinner on a chilly day.

 

 

 

 

 

Keto Zuppa Toscana

serves 6-8

Ingredients

5 Slices of uncured thick cut bacon, chopped

1 lb. of parsley and cheese sausage, casings removed 

1-2 Tbsp of Olive Oil

1 Organic red onion, finely chopped

2 Organic stalks of celery, finely chopped 

2 Organic Carrots, scrubbed and diced (keep skins on, it’s where the vitamins are!)

3 Cloves of organic garlic, peeled and minced

2 12oz pkgs. Organic cauliflower rice

4 TBS Organic almond flour 

1/2 tsp xanthan gum

1 TBS of Italian seasoning 

1 cup of heavy cream, preferably organic

12 cups of organic chicken stock

1 Bunch organic Tuscan Kale, stems removed and leaves chopped

Sea Salt and fresh ground pepper to taste

1/2 cup fresh grated Parmigiano Reggiano 

In a large pot, over medium heat, cook bacon until crisp and remove to a bowl using a slotted spoon, keeping the bacon fat in the pot.

Add the sausage to the pot, with a wooden spoon break it apart, cook fully until crispy, remove with a slotted spoon and set aside.

Add the olive oil along with the onion, celery, carrots and garlic, and a pinch of salt and cook until the veggies are soft and caramelized, then stir in the flour and xanthan gum.  Add the stock and cauliflower rice. With an immersion blender, purée the mixture in the pot.

Add cooked bacon and sausage and Italian seasoning, bring to a boil, cover and simmer for about 20 minutes then add kale and simmer 25minutes more. 

After soup has simmered, add the cream cook for about 10minutes more, add salt and pepper if needed, add the Parmesan cheese  and serve.