This winter has been hard. After coming back from 2 weeks of vacation from California, this was definitely not what I was looking forward to, but life has to go on and vacation has to end. Also, I wanted to get back to my Keto lifestyle after such a long break. San Francisco is both mine and my husband’s favorite city and the reason is the availability of such vast and delicious variety of different cuisines. We indulged every day without fail, be it a luscious seafood Risotto in Little Italy or some steaming dim sum in China town. So it was time to get back to reality.

Since we were gone for a fortnight and the refrigerator was completely empty, we had to brave the chills and go to the grocery store the next day. I bought a bunch of swiss-chard in hopes of making a lentil soup only to come home and discover that I was out of lentil too. However, not everything was a loss. I had all the ingredients to make a pot of Zuppa Toscana; in fact, a keto version of it. To my surprise it turned out so good that I have decided that everyone who follows a keto lifestyle should give this amazing soup a try. I guarantee that you will not be disappointed. Anyways, here is the recipe…

1 small onion chopped

2 cloves of garlic finely minced

4 sliced of bacon chopped

3 cups of cauliflower florets

4 cups of Swiss chard (cleaned and chopped)

4 cups of chicken broth

½ cup heavy cream

4 tablespoons of grated parmesan

• Salt and pepper to taste
• Sauté the bacon on medium heat in a pot or dutch oven until the bacon starts to brown.
• In the same pot, add the onion and garlic and sauté for a few minutes.
• Next add the cauliflower and Swiss card along with the broth.
• Cover and cook for 20 minutes on medium heat.
• Add the cream, parmesan and season with salt and pepper to taste and simmer for another 10 minutes.
• Serve hot and enjoy.