I grew up on red can soup with Saltine crackers (with butter and/or peanut butter) for dinner when Mom needed a quick meal, so I didn’t realize that I actually really like soup until I learned to make it myself. This one’s a favorite. It’s low carb and Keto, too. Something about the bacon, maybe?
Bacon, Sausage, Kale and Cauliflower Soup (Instant Pot Option)
This hearty soup is simple and easy – perfect for cold winter nights!
Ingredients
- 1/2 lb bacon
- 1 lb Italian pork sausage or 1 lb pork sausage plus 1-2 T of my sausage seasoning mix (https://www.wedigwellness.net/2019/01/16/sausage-seasoning-mix/)
- 14 oz. frozen cauliflower
- 1 bunch fresh kale stems trimmed
- 64 oz. chicken bone broth
- 1 1/2 T Italian Seasoning
- 1/2 t pink Himalayan salt
- 1 can coconut milk solids only
Instructions
- Cut bacon in bite-size pieces and saute until cooked through. Drain all but 1-2 T of the bacon fat off.
- Add pork sausage to the pot and break into bite-sized pieces. If making on the stove top, completely brown the sausage. (You do not need to cook the sausage if using an Instant Pot.)
- Add all of the remaining ingredients, except the coconut milk, and simmer until the kale is wilted and the cauliflower is soft. (If using an Instant Pot, use the Manual setting and set the pot for 3 minutes. You can use the quick release method, but beware, it will take longer than usual to release the pressure.)
- Right before serving, add the solids from the coconut milk.