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.
1½teaspoonchili flakes or 2 small dried chili peppers, crushed
1lb(500g) lean ground beef
4cups(1 liter) beef broth
1smallcrown (300g) cauliflower, frozen or fresh, diced
1cup(225ml) heavy cream
Ground black pepper
Butter for frying, unslated
Shredded cheese of your choice, I use gouda
Lime wedges, optional
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.