Paleo Zuppa Toscana
This recipe may bring to mind creamy naughty goodness, and you may believe it is almost impossible to make “healthier.” But before you completely write it off, please consider that potatoes were the topic of much discussion (are they Paleo? are they not?) in the Paleosphere the last few years, with no real decision on either side.
I’m going to give you the same advice I give everyone when they ask my opinion on the topic. Do what works for you. Do you feel good when you eat potatoes? Or do you feel sluggish? Are you avoiding nightshades? Are you watching your glycemic index? Do they stall your weight loss? Then maybe potatoes aren’t for you. However, high in vitamins B6 and C, copper, manganese, potassium, and fiber, potatoes can add great flavor and some complex carbohydrates to your meal, which are often necessary for those who work out intensely.
I have seen recipes where they use either sweet potatoes or cauliflower instead of white potatoes. I also use coconut cream in lieu of heavy cream for those of you who avoid dairy. Feel free to switch it either way in either case to suit your dietary and taste needs.
Paleo Zuppa Toscana
- 1 pound ground Italian sausage
- 2 garlic cloves finely minced
- 1 medium sweet yellow onion diced
- 3 medium potatoes peeled and cubed (such as Yukon Gold)
- 2 cups curly-leaf kale roughly chopped
- 3 cups gluten-free chicken stock
- 1 cup coconut cream refrigerated
- 1 pound nitrate-free bacon cooked, cooled, and crumbled
- Kosher or fine sea salt to taste
- Freshly ground black pepper to taste
- In a soup pot, add the sausage and brown. When cooked through, remove the meat with a slotted spoon and set aside, reserving the fat in the pan. (If there is a lot of fat, remove some, leaving about 1 tablespoon.) Add the garlic and onion and sauté on medium until translucent. Add the potatoes and kale and continue to cook on low for 5-8 more minutes, stirring frequently. Add the chicken stock and bring to a boil. Cook until the potatoes are cooked through and soft. Stir in the reserved sausage. Turn off the heat and add in the coconut cream and bacon. Season to taste with salt and pepper.
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