Creamy + Skinny Tuscan Soup
Ingredients
- 1 Tbsp olive oil, or avocado oil
- 1.5 lbs. ground chicken or turkey
- sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each
- 1 Tbsp Italian seasoning
- 1 tsp fennel seeds
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced small
- 4 celery stalks, diced
- 4 fresh garlic cloves, minced
- 5 cups chicken bone stock, or broth
- 2 cups milk of choice, I love using unsweetened cashew milk, or coconut milk
- 2 Tbsps gluten-free flour
- 1 small head of cauliflower, chopped into florets
- 2 cups chopped fresh spinach leaves
- 4 slices nitrate-free bacon, cooked and crumbled, as topping; optional
Instructions
- Heat oil in a large dutch oven or stockpot over medium-high heat. Add in your ground meat, Italian seasonings, fennel seeds, and fresh minced garlic.
- Sprinkle with sea salt and pepper and cook, breaking the meat with a wooden spoon, until cooked through.
- Stir in onion, carrot, and celery then continue to cook for another 4 minutes, stirring occasionally.
- Pour in your chicken broth, bring soup to a boil, then reduce the heat to simmer.
- Add in the cauliflower and simmer until fork-tender, about 10 minutes.
- Meanwhile, in a large jar whisk milk and flour until well combined.
- Pour this milk/flour mixture into your soup and continue to simmer for a few minutes more until it begins to thicken.
- Add in the spinach and stir just until wilted.
- Taste test and adjust seasonings if desired.
- Ladle your delicious soup into bowls and sprinkle with crumbled bacon and freshly ground black pepper.
- Enjoy!
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