Low Carb, Keto Zuppa Toscana with Cauliflower (Paleo and Whole30)

Low Carb, Keto Zuppa Toscana with Cauliflower (Paleo and Whole30)

Ingredients

• 1 tbsp ghee
• 1 lb ground Italian sausage
• 6 cup chicken broth
• 10 oz cauliflower florets ((or about 3½ cups))
• 1 tbsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp red pepper flakes
• 5 oz kale ((or about 3½ cups))
• 14 1/2 oz coconut milk ((or about 3½ cups))

Instructions

1. In a large stockpot or Dutch oven, melt the ghee over medium-high heat.
2. Add the Italian sausage and cook for 5-7 minutes until browned.
3. Use a wooden spoon or Mix 'n' Chop to keep it nicely ground.
4. Add the chicken broth, cauliflower,Italian seasoning, garlic powder and red pepper flakes, and mix well.
5. Bring your soup to a boil.
6. Reduce heat, cover and simmer 10 minutes.
7. Add the kale and coconut milk, and simmer an additional 5 minutes until the cauliflower can be easily pierced with a fork and the kale is tender.
8. Add salt and pepper to taste.