Creamy Tomato Soup with Chicken and Veggies

This week is all about low carb recipes, we are in the fall

too so it's all about trying comfort foods without a

bunch of carbs.

This recipe serves 6

What you'll need:

1T evoo

1lb ground chicken

1T italian seasoning

1tsp fennel seeds

1 onion, minced

6 garlic cloves, minced

1 quart chicken stock

1 14oz can crushed tomatoes

2T tomato paste

1tsp salt

1 bunch of kale, stems removed and chopped

2 small zucchini, sliced

1 small head cauliflower cut into florets

1c heavy cream

6-8 fresh basil leaves, ribboned

parmesan cheese

1/4tsp red pepper flakes

Create:

Heat a large soup pot over medium high heat.

Add the chicken, onions, garlic and italian seasoning to

the pot and saute until the meat is browned, onions are

soft and translucent, about 5 minutes. Drain off fat.

Add the chicken stock, crushed tomatoes and tomato paste.

Whisk until tomato paste is fully incorporated. Bring to a boil,

season with salt and simmer for 15 minutes.

Add the kale, cauliflower, zucchini and heavy cream. Simmer

for 10 minutes until the cauliflower is tender.