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Keto Toscana soup with cauliflower

Keto Toscana soup with cauliflower

INGREDIENTS

1 lb Italian sausage 
1 lb of bacon
1 onion, chopped
3 cloves of garlic, minced
1/4 teaspoon black pepper
1/2 teaspoon salt
1 bag of frozen cauliflower
16 oz. chicken broth
1 quart water
3 teaspoon bouillon
2 cups frozen kale


DIRECTIONS
In a frying pan on the stove, fry up back over medium-high heat
In a soup pot on the stove, crumble and brown sausage over medium-high heat.
Add onion and garlic and cook until translucent in color. Season with salt, pepper, and add 2 teaspoons of bacon fat
Reduce heat to medium and add cauliflower florets, broth, and water. Stir and add bouillon.
Cook on medium heat until cauliflower is tender, about 15 minutes.
Reduce heat to low and sprinkle in chopped kale.  Cook for another 10 minutes. Serve hot.
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