Name: Keto Zuppa Toscana
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 strips pasture-raised bacon; 1 lb ground pork; 1 t ground fennel; 1 t minced garlic; ½ t dried oregano; ½ t dried basil; ¼ t red pepper flakes; 1 t sea salt; 6 cups chicken bone broth (recipe http://localhost/upgreadhealth/chicken-bone-broth/); ½ cup chopped white onion; 3 cups cauliflower florets; 3 cups chopped kale; 1 cup coconut cream

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Keto Zuppa Toscana

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Prep Time 5

Cook Time 20

Total Time 25

Servings Servings

Calories 400 kcal

Equipment

1 Instant Pot

Ingredients

2 strips pasture-raised bacon
1 lb ground pork
1 t ground fennel
1 t minced garlic
½ t dried oregano
½ t dried basil
¼ t red pepper flakes
1 t sea salt
6 cups chicken bone broth recipe http://localhost/upgreadhealth/chicken-bone-broth/
½ cup chopped white onion
3 cups cauliflower florets
3 cups chopped kale
1 cup coconut cream

Instructions

Cut the bacon into 1-inch pieces. Set the Instant Pot to saute mode and cook the bacon for 6-8 minutes or until cooked through, turning frequently to prevent burning. Use tongs to remove the bacon and set aside, leaving the drippings in the pot.
Add the ground pork, fennel, garlic, oregano, basil, pepper flakes, and sea salt to the drippings and brown the pork for about 8 minutes, using a spatula to break it up into crumbles. Stir occasionally.
Using a spoon, remove the excess grease from the pan if desired.
Add the chicken bone broth, onions, cauliflower florets, and kale to the Instant Pot. Lock the lid into place, and move the vent knob to the sealed position. Select “Manual” or “Soup” and cook on high pressure for 3 minutes.
Use either the quick release or natural release and remove the lid. Press “Cancel” and select “Saute.” Stir in the coconut cream and bacon, and cook until warmed through (about 1 minute).