Whole30 Zuppa Soup
Love your Zuppa Soup but don’t want the potatoes (aka carbs)? Here ya go, cauliflower chunks instead of potatoes! Making the change to a Whole30 or keto eating plan creates a brand new love of cauliflower - seasoned and roasted, oiled and steamed, mashed, riced, stir fried, and now - the Zuppa Soup “potato”!
There are several recipe instructions to be found for Zuppa Soup, I put a few ideas together, keeping it simple but yet tasty.
1 Tbs olive oil
1 pound ground Italian sausage
5 cups organic chicken broth
4 cups cauliflower florets, about half a head of cauliflower, cut into bite size pieces
5 oz of fresh baby kale (Bagged kale comes in 10 oz bag so plan half of that)
1 can coconut milk
1 Tbs each basil and oregano OR 2 Tbs Italian seasoning
1 tsp garlic powder
1/2 tsp salt
1 tsp fresh ground pepper
Pinch of red pepper flakes
In a large Dutch oven heat the olive oil to medium-high heat. Add the Italian sausage, stir and cook until browned. Add the chicken broth, cauliflower, basil, oregano, garlic powder, salt, pepper and red pepper flakes. Mix well.
Bring the soup to a boil, then reduce heat, cover, and allow to simmer for about 20 minutes.
Add the kale and coconut milk and simmer an additional 10 minutes until the kale is tender. Taste test your flavors and add salt and pepper if desired.
This is another great recipe to add to your menu rotation on a regular basis. It’s tasty, healthy, easy, and should provide a few leftovers for lunch and or fill those handy freezer containers.