Paleo Zuppa Toscana

I’ve seen this soup floating around Pinterest, but knew it was off-limits for me with my sensitivities to dairy. Then…I saw a paleo version that uses coconut milk and I knew I had to try it. I loved it, it was creamy and wouldn’t have even known it was made with coconut milk, if I didn’t make it. My husband on the other hand said he could taste the coconut – I think it was all in his head LOL!

The soup is rich with potatoes, kale, sausage and bacon and made in your slow cooker – it’s a win, win recipe!

Paleo Zuppa Toscana | Join Us, Pull up a Chair
1 lb bacon (I used turkey bacon since I didn’t have any regular bacon)
1 lb Italian chicken sausage, browned and drained
4 cups chicken stock
1 tsp minced garlic
1 medium onion, diced
3 large Yukon gold potatoes, peeled and cut into cubes
2 cups kale, diced
1 can full fat coconut milk, refrigerated

Cook the bacon however you prefer (I like to bake it). Crumble half of it and place it in the bottom of a slow cooker. Reserve the rest for topping the soup with. Add the sausage, chicken stock, garlic, onion and potatoes. Cover and cook on low for 6 to 8 hours (low for 4 to 6 hours) or until the potatoes are tender.

30 minutes before serving, add the diced kale into the slow cooker and stir to combined. Cover and cook for 30 minutes. With 5 minutes left in cooking, open the can of coconut milk. Pour off the clear coconut milk into a separate container. Add only the solid white cream to the slow cooker. Stir and allow to heat through for an additional 5 to 10 minutes. Serve with the reserved crumbled bacon on top. Enjoy!

Source: Tastes of Lizzy T

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