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Light Zuppa Toscana Soup
Hoofdgerecht

Light Zuppa Toscana Soup

40 minVoor 4Nutri-Score B€€
van @lowcarblove16 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • Italian sausage (casing removed)Vlees450 g
  • onion (diced)Groente en fruit1 stuk
  • garlic (minced)Groente en fruit3 stukken
  • chayote (peeled and diced)Groente en fruit2 stukken
  • sun-dried tomatoes (chopped)Voorraadkast40 g
  • Italian seasoning (1 tsp)Kruiden en specerijen5 g
  • garlic powder (1 tsp)Kruiden en specerijen3 g
  • onion powder (1 tsp)Kruiden en specerijen3 g
  • chilli flakes (to taste)Kruiden en specerijen2 g
  • salt (to taste)Kruiden en specerijen3 g
  • black pepper (to taste)Kruiden en specerijen2 g
  • bone brothVoorraadkast1 liter
  • almond milk (unsweetened)Dranken240 ml
  • kale (stems removed, chopped)Groente en fruit150 g
  • parmesan cheese (freshly grated)Zuivel40 g

per portie

Voedingswaarden

376kcal

Koolhydraten
11 g
Eiwitten
24 g
Vetten
26 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Soeppan
  • Koekenpan
  • Soeplepel

stap voor stap

Bereiding

  1. Brown the sausage

    • Heat a pan and add the Italian sausage (or ground beef or turkey).
    • Let it brown, breaking it up as it cooks.
    Stap 1

  2. Add the aromatics

    • Add the onion and garlic to the browned meat.
    • Cook until softened and fragrant.
    Stap 2

  3. Add the vegetables and seasoning

    • Stir in the chayote and sun-dried tomatoes.
    • Season with Italian seasoning, garlic powder, onion powder, chilli flakes, salt and pepper.
    • Mix well.
    Stap 3

  4. Simmer the soup

    • Pour in the bone broth and bring to a simmer.
    • Add the almond milk and stir.
    Stap 4

  5. Add the kale and parmesan

    • Bring down to a simmer and add the kale.
    • Cook until the kale is tender.
    • Finish with fresh grated parmesan and serve.
    Stap 5
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