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.
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