PALEO ZUPPA TOSCANA

PALEO ZUPPA TOSCANA

PREP TIME

10 mins

COOK TIME

35 mins

TOTAL TIME

45 mins

In this Paleo version of the Olive Garden's Zuppa Toscana, velvety smooth cauliflower puree effortlessly replaces the traditional potatoes and cream.

Author: three beans on a string

Recipe type: Soup

Serves: 6

http://www.threebeansonastring.com/paleo-zuppa-toscana-recipe/

INGREDIENTS

• 1 head of cauliflower
• 1 tablespoon + 1 teaspoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• ½ teaspoon kosher salt
• 5 cups of low sodium chicken stock
• 4 slices bacon
• 1 pound spicy Italian chicken sausage, casing removed
• 3 cups kale, chopped

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Cut 1½ cup of ½-inch florets from head of cauliflower and spread them out on small baking sheet. Drizzle with 1 teaspoon of the olive oil and place in the oven for 15 minutes. Remove from oven and set aside for garnish.
3. Chop the remaining cauliflower crosswise into 1-inch pieces.
4. Heat the olive oil in a stockpot over medium heat. Add the onions, garlic and salt and sautee until browned, about 5 minutes.
5. Add the cauliflower and chicken stock and increase heat to medium high. Bring to a simmer, reduce heat to medium low and cook until cauliflower is completely tender, 25-30 minutes.
6. While the cauliflower is simmering, heat a skillet over medium high heat. Add the bacon and cook until crisp, about 7 minutes. Crumble into pieces aside. Add the Italian sausage and cook until browned, 3-5 minutes, crumbling it into pieces as it cooks. Drain excess fat and set aside.
7. When cauliflower is tender, pour the cauliflower and stock into a blender and puree.
8. Return the pureed cauliflower mixture to the stock pot and add the sausage and the chopped kale. Cook until kale is wilted, about 5 minutes.
9. Serve piping hot, garnished with the roasted cauliflower pieces and bacon.