This paleo version of Zuppa Toscana is creamy and satisfying.  We replace the potatoes with cauliflower and the cream with coconut milk.  Perfect for when you’re feeling under the weather or just want a tasty warm soup!

Serves 4-6 (I usually double it and keep some in the freezer)


1 lb. nitrate free bacon cooked and crumbled or chopped

1 lb. Italian sausage browned and drained

5-6 cups of organic chicken stock use all 6 if you like it brothy

4 cloves minced garlic

1 onion chopped

5 oz. sliced mushrooms

1 Tbl. Organic grass-fed butter

1 large head of cauliflower cut into small florets

2 cups chopped organic kale

1 can full-fat organic coconut milk

Sauté onions and garlic in the butter until translucent. Place in a large soup pot.

Sauté mushrooms in the same pan until they make their own water and soften. Place in the soup pot.

Add cauliflower, kale, half the bacon, sausage, and coconut milk to the pot and bring to a boil. Simmer for 4 hours or until the cauliflower is tender.

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