GF, DF, Grain-free, Paleo, AIP
This soup is a nice change of pace from your winter soups! Comforting and full of flavor.
Here's the recipe:
1 lb ground beef (OR italian sausage for a classic zuppa toscana)
3 carrots, peeled and diced
1 white sweet potato, peeled and diced in large chunks
1 onion, diced
3 garlic cloves, minced
10 button mushrooms, chopped
4 cups bone broth
1/2 package of sugar free bacon (cooked)
1 bunch of curly kale
1 box of coconut milk (aroy-d 8oz box)
Salt to taste
Either in your instant pot or in a skillet on your stove saute the meat, onion, and garlic together until almost cooked. Chop up the carrots, potato, mushrooms and add to the instant pot along with the broth and salt. Add in the cooked meat, onion, and garlic. Set instant pot to soup for 15 minutes. Allow to naturally release. Chop up the cooked bacon, kale, and add in the coconut milk. Stir in and serve!