Creamy Dairy-Free Zuppa Toscana
Serves 610 mins prep45 mins cook
A delicious, lighter version of Zuppa Toscana Soup using ground turkey, coconut milk, and fresh vegetables. Perfect for a cozy fall meal or football Sunday. This paleo and Whole-30 friendly dish brings comforting flavors without the heaviness of traditional versions.
0 servings
What you need
Instructions
1: Heat olive oil over medium high in a large saucepan. Add chopped onion and sauté for about 3 minutes. 2: Add minced garlic, crushed fennel seed, salt, pepper, and coconut sugar. Sauté for about 30 seconds until combined. 3: Add ground turkey and break it into chunks while sautéing. Cook for about 2-3 minutes until browned. 4: Add coconut milk, broth, sliced red potatoes, and chopped kale. Bring to a boil then reduce to a simmer. 5: Cover and cook for about 15 minutes until kale and potatoes are tender. Optionally add olive oil/ghee or butter for a richer note and adjust salt to taste.View original recipe