I discovered a secret. You can cook radishes and THEY TASTE LIKE POTATOES. No lie. When I first made this Zuppa Toscana Soup recipe that had me replace potatoes for radishes I was pretty skeptical. I mean, I love radishes, and I’m all for trying healthy alternatives, but radishes for potatoes? Mmmmm, I just wasn’t sure.
But because I am a person who will typically try something before declaring I don’t like it, I decided to give it a try, going into it knowing it would taste different. So color me shocked when I took that first bite and thought “holy shit! It tastes like a potato!” Yep. So basically it cooks that bite and flavor out that raw radishes have, and you’re left with a radish that has the same flavor and consistency as a potato. Mind. Blown.
I should note here that I’m not on a low carb diet, but I do like to cook low carb when I can. It’s my personal belief that most people, me included, eat way too many carbs in general, so I’ve been trying to keep my carb intake to healthy carbs from fruits, vegetables, or things like sweet potatoes and quinoa, and using low carb ingredients in place of regular ingredients. My pantry is filled with almond flour, stevia, zanthm gum, and other ingredients I can sub in to eliminate unnecessary extra sugar, so that’s why you tend to see a lot of low carb recipes from me.
(Other low carb recipes I have out here include Low Carb Cauliflower Tot Casserole, Zucchini “Fries”, and Low Carb Blueberry & Dark Chocolate Zucchini Muffins.)
Back to this recipe…once I was over this fact (okay okay, I’m still not really over it and am plotting alllllll of healthy things I can now do with radishes), but this soup as a whole? So dang good.
My first pass through I followed the original recipe pretty close, adjusting the heavy cream, adding extra Italian sausage, extra garlic and seasoning it. Okay, so maybe not that a closely, but often the fun part of cooking is taking liberties to make a recipe yours. Regardless, we loved it, and I decided that this recipe was the perfect opportunity to add in more vegetables.
In addition to the above changes, for my version I added mushrooms, cauliflower and broccoli to the original kale, radishes and onions, bringing the total number of vegetables packed into this soup to six.
I do hope you love this soup as much as I do, and of course feel free to take your own liberties – sub carrots for mushrooms, or try some new seasonings. Or follow this recipe to the T – after all, it is delicious as is, and you’re going to love it!
TELL ME – If you give this soup a try, I’d love to know what you think!
LOW CARB VEGGIE-LOADED ZUPPA TOSCANA SOUP
Full of flavor and loaded with vegetables, this low carb, healthy take on the traditional Zuppa Toscana Soup will leave you full and happy!
- 2 lbs. Ground Italian Sausage
- 16 oz. bag of radishes cleaned and roughly chopped
- 1 bunch of kale leaves roughly torn
- 48 oz. low sodium chicken broth
- 3/4 c. heavy whipping cream
- 3 cloves of garlic minced
- 1 medium sweet onion diced
- 8 oz. cremini mushrooms
- 1 c. broccoli florets roughly chopped
- 1 c. cauliflower florets roughly chopped
- 1 tbsp. olive oil
- 2 tbsp. Italian seasoning + more to taste
- 1 tbsp. garlic powder + more to taste
- Salt and pepper to taste
In a large pot or dutch oven warm the oil over medium heat. Add your Italian sausage and cook for 10 minutes, or until sausage is cooked through. Drain any excess grease.
Add your onion, radishes, mushrooms, broccoli and cauliflower. Stir to combine than add the chicken broth. Season with the Italian seasoning, garlic powder, and a dash of salt and pepper.
Add in your minced garlic and let this cook over medium-high heat for approximately 20 minutes, or until the radishes, broccoli and cauliflower have softened.
Once the vegetables have softened stir in the kale leaves and heavy whipping cream.
Cook for another 3-5 minutes, taste and add any additional seasonings you’d like. Serve and enjoy!
Recipe Adapted From: www.isavea2z.com/low-carb/zuppa-toscana-soup-recipe/