{NEW} Fast + Healthy Tuscan Soup 
With a few simple swaps, we’ve made our favorite restaurant-style Tuscan soup MUCH healthier!
Here’s how we did it!
Ground Turkey instead of Italian Sausage
Add lots of garlic, red pepper flakes, and fennel seeds to mimic that sausage flavor
Minimal amount of healthy oil instead of a half stick of butter
Bone broth for added protein instead of conventional bouillon
Added fresh kale or spinach
Option to use non-dairy milk if you choose
Like most soup, it’s even tastier the next day, so make a double batch!
makes 6-8 servings
Ingredients:
- 1.5 lbs ground turkey
- 1 Tbsp olive oil, or avocado oil
- 1 sweet yellow onion, diced
- 1 tsp oregano
- 1/2 tsp fennel seed
- 1/8-1/4 tsp red pepper flakes (depending on your heat preference)
- 4-5 fresh garlic cloves, pressed
- 4 medium Russet potatoes, peeled and chopped into small cubes
- 1/4 cup chopped sun-dried tomatoes
- sea salt and fresh ground black pepper
- 6 chicken bone broth, or vegetable broth, or water
- a large handful of baby kale, or baby spinach, ribs/stems removed
- 1 cup unsweetened coconut milk (preferred), almond milk, or grass-fed cream
- a large handful of fresh basil, chopped
- a small handful of fresh parsley, chopped
Heat oil in a large stock pot, then cook your ground turkey until almost browned, about 4-5 minutes.
In that same pot with your cooked meat, stir in the onions, oregano, fennel seeds, red pepper flakes, garlic, sun dried tomatoes, and a tiny pinch of sea salt and pepper, then cook for a few minutes more, stirring frequently until the onions soften.
Add in the potatoes and broth, reduce heat and bring it to a simmer.
Cover your pot and continue to simmer until potatoes are tender, about 15 minutes more, then add kale or spinach, stir, and turn off heat.
Allow to sit, covered for 5 minutes, then gently stir again.
Finally, with your stock pot completely removed from heat; add in the milk, basil and parsley. Give everything a big gentle stir.
Taste and season your soup with sea salt and pepper if desired. Allow to cool a bit before serving. Even tastier the next day, so make a double batch!
Enjoy!
Rachel
Fast + Healthy Tuscan Soup Recipe
Ingredients
- 1.5 lbs ground turkey
- 1 Tbsp olive oil, or avocado oil
- 1 sweet yellow onion, diced
- 1 tsp oregano
- 1/2 tsp fennel seed
- 1/8-1/4 tsp red pepper flakes (depending on your heat preference)
- 4-5 fresh garlic cloves, pressed
- 4 medium Russet potatoes, peeled and chopped into small cubes
- 1/4 cup chopped sun dried tomatoes
- sea salt and fresh ground black pepper
- 6 chicken bone broth, or vegetable broth, or water
- a large handful of baby kale, or baby spinach, ribs/stems removed
- 1 cup unsweetened coconut milk (preferred), almond milk, or grass fed cream
- a large handful of fresh basil, chopped
- a small handful of fresh parsley, chopped
Instructions
- Heat oil in a large stock pot, then cook your ground turkey until almost browned, about 4-5 minutes.
- In that same pot with your cooked meat, stir in the onions, oregano, fennel seeds, red pepper flakes, garlic, sun dried tomatoes, and a tiny pinch of sea salt and pepper, then cook for a few minutes more, stirring frequently until the onions softens.
- Add in the potatoes and broth, reduce heat and bring it to a simmer.
- Cover your pot and continue to simmer until potatoes are tender, about 15 minutes more, then add kale or spinach, stir, and turn off heat.
- Allow to sit, covered for 5 minutes, then gently stir again.
- Finally, with your stock pot completely removed from heat; add in the milk, basil and parsley.
- Give everything a big gentle stir.
- Taste and season your soup with sea salt and pepper if desired.
- Allow to cool a bit before serving.
- Even tastier the next day, so make a double batch!
© Copyright Clean Food Crush ® LLC 2014-2018 - Rachel Maser - CleanFoodCrush.com
from Clean Food Crush http://bit.ly/2x3qpUH
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