Tuscan Soup

Otherwise known as Zuppa Toscana this dish is traditionally made using Italian sausage, we've made it a little healthier by using Turkey mince and swapping out the regular cream with coconut cream.

Best of all is that it's a one-pot dish so the clean up is minimal.

Hint: You can reduce or increase the chilli flakes to suit your taste.

Tip: We used a non-stick stoneware saucepan and the bacon crisped up beautifully.

Note: You can leave the fennel out or replace it with another dried herb of choice.

Prep time: 10 mins
Cook time: 20 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1 lean bacon rasher, diced

125 grams of lean turkey mince

1/4 brown onion, diced (30g)

1 clove of garlic, crushed

1/2 cup of chicken bone broth or stock

1/2 cup of water

2 small or 1 medium potato (125g) peeled & thinly sliced

1/4 teaspoon of dried chilli flakes

1/8 teaspoon of ground dried fennel

1/2 small of zucchini, diced (50g)

100 millilitres of full fat coconut cream

1/2 cup of baby spinach leaves

1/2 teaspoon of Himalayan or sea salt

1 pinch of cracked black pepper

Method

Heat a non-stick saucepan to medium high and cook diced bacon until crispy. Drain the bacon, reserving the fat in the pan and set aside on paper towel.

Reduce heat to medium and cook the turkey mince, onion and garlic until just browned.

Add the broth and water to the pan and stir then add the potatoes, chilli flakes and fennel. Reduce heat to medium low and simmer for 10 minutes or until potatoes are just soft.

Add the bacon back to the pan along with the coconut cream, zucchini, salt and pepper and simmer for another 5 minutes.

Stir through the baby spinach leaves until just wilted then serve. Enjoy!

Calories: 528
Protein: 38.1
Carbs: 18.6
Fibre: 3.5
Fat: 32.6

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