Zuupa Toscana with pork, swede, kale, bacon and added liver & heart
Zuppa Toscana means "Tuscan Soup" and is normally made from a mix of vegetables, kale, oil and you often find sausage in the recipe too. We have taken this recipe and added a nutrient kick from raw, freeze-dried organ supplements, which also brings a delicious meaty flavour.
What are the benefits of eating organ meats?
We are big fans of organ meats and eating nose to tail. Organ meats have an abundance of nutrition, such as Vitamin B12, Vitamin A, Iron, Copper, Riboflavin and more. You may hear liver being called a nutritional powerhouse - for good reason too! To learn more about eating nose to tail and the benefits of organ meats, check out this article here.
Can I make this recipe with whole organ meats instead of organ capsules?
Yes, definitely! If you can source Grass-Fed organ meats such as kidney, heart or liver then these would be great in this recipe. Just fry them off with the bacon at the beginning of the recipe.
We have made this recipe using our organ capsules as the powder blends in easily to help you become accustomed to the taste of organ meats without lumps. This is a great way to boost the nutrients of any soup and sneak offal onto fussy eaters plates.
I can't stomach the taste of organ meats/offal, can I make this recipe without the capsules?
Yes, this recipe can be made without the organ capsules. However, we would recommend you read more into the benefits or organ meats in your diet. If you really cannot stomach eating offal a capsule swallowed (which has no taste) may be a better option for you. Check out our range of Organ Capsules here.
Paleo, Keto friendly*, Whole30
Makes 4 servings
Nutritional Info (per serving):
Of which saturates: 8g
Carbohydrates: 26g (*If following Keto, remove the swede to lower total carbs)
Of which sugars: 9g
What You Need (Ingredients):
- 2 tbsp Hunter and Gather Avocado Oil
- 6 rashers streaky bacon
- 500 grams mince pork or pork sausage, removed from casings
- 1 white onion, chopped
- 4 cloves of garlic, diced
- 1.5 litres of bone broth
- 100 grams kale, chopped
- 1 medium swede, peeled and chopped (leave out for Keto)
- 150 grams raw cashews
- 1-2 tsp Pink Himalayan salt
- ½ tsp chili flakes
- 4 Hunter and Gather Dried Liver or Heart Capsules
What You Do (Method):
- Preheat a large soup pot. Chop the rashers of bacon into small pieces and fry until crisp with a little avocado oil if needed.
- Remove the bacon and add the pork or sausage. Sautee until cooked and brown, breaking up the meat with a wooden spoon.
- Remove the meat and add extra Hunter and Gather Avocado Oil to the pan.
- Add the chopped onion and diced garlic. Sautee for 2-3 minutes or until translucent.
- Add the bone broth, swede, salt, chili flakes and cooked bacon and pork to the pan. Simmer for 20 minutes.
- While the broth is cooking, cover the cashews with boiling water in a bowl. Leave to sit for 5-10 minutes.
- Once the swede is tender, drain the cashews and add them to a high-speed blender along with 500 mls of the hot broth. Blend until smooth, scraping down as needed.
- Add the cashew cream to the soup pot along with the chopped kale. Stir and cook until the soup thickens and the kale wilts.
- Turn off the heat, and break open the Hunter and Gather organ capsules. Stir the powders into the soup and serve!