Healthy keto Zuppa Toscana soup
This creamy and healthy keto Zuppa Toscana soup with ground beef is a perfect winter comfort food recipe! Flavorful with a warming touch of chili flakes and cauliflowers instead of potatoes, it’s an ultimate low-carb lunch recipe.
Servings: 6
Calories: 363kcal
Equipment
- Stockpot, soup pot or Dutch-oven (4qt/4 liters)
Ingredients
For soup
- 4 large (300g) carrots, diced
- ½ small yellow onion, diced
- 3 cloves garlic, minced
- 1½ teaspoon chili flakes or 2 small dried chili peppers, crushed
- 1 lb (500g) lean ground beef
- 4 cups (1 liter) beef broth
- 1 small crown (300g) cauliflower, frozen or fresh, diced
- 1 cup (225ml) heavy cream
- Salt
- Ground black pepper
- Butter for frying, unslated
For garnishing
- Shredded cheese of your choice, I use gouda
- Cilantro, chopped
- Lime wedges, optional
Instructions
- In a deep pot (4qt/4 liters), melt the butter over a medium-high heat.
- Add the carrots, onions, garlic, and chili flakes and cook for 3-5 minutes or until the onions start picking up a golden color.
- Add the ground beef, season with salt and ground black pepper to taste, and cook for 8 minutes, breaking it apart with a wooden spoon or a spatula until cooked through or until the meat has no red color left.
- When ready, add the cauliflower and beef broth and stir everything together.
- Bring the soup to a boil, reduce the heat to a light simmer, and cook for 15 minutes. Then, add heavy cream, adjust saltiness if needed, and simmer for an additional 5 minutes.
- Serve hot topped with shredded cheese, cilantro leaves, and lime wedges.
Notes
NET CARB: 6g (not including toppings)
Nutrition
Serving: 1bowl | Calories: 363kcal | Carbohydrates: 9g | Protein: 28g | Fat: 24g | Potassium: 800mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9248IU | Vitamin C: 20mg | Calcium: 77mg | Iron: 3mg