Zuppa Toscana
It’s both flavourful and colourful, a real treat to eat! With juicy pork mince, tender potatoes, and fresh kale in a beautifully seasoned broth… this is a must try.
Ingredients
- 1 bunch kale
- 2 potatoes
- 1 brown onion
- 3 garlic cloves
- 750 grams pork mince
- 4 cups chicken stock
- 350 mL coconut cream
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp italian herbs
Instructions
- Add the pork mince to a large pot. Cook the mince until it has browned, and remove any excess fat.
- Whilst the pork mince is cooking, finely dice the onion and garlic. Then add them to the pork mince.
- Sautè the onion and garlic until they begin turning translucent.
- Add ½ cup of chicken stock to deglaze the bottom of the pot, scraping off any flavour left over from the fat of the pork mince.
- Chop the potatoes into bite size pieces, then mix in with the pork mince.
- Sprinkle in the seasonings, stir to ensure everything is coated.
- Pour in the remaining 3 ¾ cups of chicken stock, so that everything is submerged.
- Place a lid on the pot, leave to simmer for 15 minutes - until the potatoes are tender.
- Roughly chop kale into bite size pieces, then add them to the zuppa toscana.
- Mix in the coconut cream, leave to simmer for a further 5 minutes. Then serve while hot!