Rejoice my friends! I have received many email requests from you guys, I have also read it almost everywhere, people dying to have a Keto Zuppa Toscana. Well you don’t have to wait anymore ’cause I have made it, and I love it.
I really do.
Keto Zuppa Toscana
Let’s refer to Wikipedia for a simple definition of Zuppa Toscana
Zuppa toscana is a broad based term literally meaning “soup in the style of Tuscany“. Classic zuppa toscana normally is a soup made from kale, zucchini, cannellini beans, potatoes, celery, carrots, onion, tomato pulp, extra virgin olive oil, salt, powdered chili, toasted Tuscan bread, and rigatino (an Italian bacon).
I can see why people love it, aside from it being yummy, it’s carbalicious.
But for us non-carbaholics, we obviously have to eliminate much of the ingredients that make this soup yummy. So out with the cannellini beans, potatoes, carrots tomato and of course the toasted bread.
However, we need to remember that what makes a great Zuppa Toscana: the smoothness and richness of the thing. To recreate that same yumminess, I used, once again, the mighty cauliflower.
Here the 3 essential steps you need to follow:
- Start by browning your sausage & remove it from the pot.
- Add onions & garlic and cook for 5 minutes. Add your cauliflower and chicken stock. Cook until cauliflower becomes very soft and blend.
- Add back the sausage, the frozen kale, heavy cream and the paprika.
That’s pretty much it.
If you’re thinking that the real Zuppa Toscana is not blended, therefore this is not good. You’re right, and wrong. It usually is not blended, yes, but because we are using cauliflower, blending the soup makes a HUGE difference.
Blending the soup adds richness to it and is the best way to make the lack of potatoes in this dish go completely unnoticed.
That been said, here is your grocery list for this recipe:
- Spicy Italian sausage (1 lbs will do)
- Chicken broth
- Large cauliflower
- Heavy cream
- Frozen kale
Got everything? Let’s Get Cooking!
Keto Zuppa Toscana
This is a low-carb spin on the classic Italian soup. As always, it is gluten-free and requires very little effort from you!
- 1 lb spicy Italian sausage casings removed.
- 1 large onion roughly chopped
- 2 tbsp butter
- 2 cloves of garlic crushed
- 1 tsp sea salt or pink Himalayan salt
- 6 cups chicken broth or 6 cups of water with 1 organic bouillon cube
- 1 large cauliflower head
- 1/2 tsp smoked paprika
- 1 1/2 cup chopped frozen kale
- 1/4 cup heavy cream
Garnish options (this part is entirely up to you)
- Freshly grated Gran Padano
- Crispy Bacon
- A drizzle of cream
- Black pepper
Melt your butter over medium heat in a large pot and add your sausage. Break your sausage using a wooden spatula and cook it for 5-7 minutes. Once cooked, remove the sausage from the pot and set it aside.
In the now empty pot, add in your onions and them cook until they become a little translucent (3-4 minutes). Add your cauliflower, crushed garlic and chicken broth. Bring into a boil and cover. Let it cook for 20 minutes on medium heat or until completely cooked through.
Using a heat proof immersion blender, blend your soup until it becomes completely smooth. If you are to do this in a regular blender, make sure you let your soup completely cook down before transferring to blender.
Put your blended mixture back into your pot and add your heavy cream, cooked sausage, frozen kale, salt and smoked paprika. Cook on medium heat for another 7-8 minutes (unless you had to cool your soup down completely, in which case it may take up to 20 minutes to warm back up).
Your soup is ready now. Taste and see if it needs salt and pepper, if not... You can serve it with your choice of garnish. My favourite is with a drizzle of cream and freshly ground black pepper.
Endlessly curious hipster
Vegan dabbler (I try !)
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