Tuscan Cauliflower and Kale Soup

In a large stock pot or Dutch oven over medium heat, cook the diced bacon and ground Italian sausage, stirring occasionally, until the meat is browned and developing crispy bits, about 10-12 minutes.

While the meat is cooking, prepare the cauliflower by cutting it into small florets, and chop the kale.

Once the meat is browned, add the diced onion to the pot and cook for another 3-4 minutes, until softened.

Add the minced garlic and Italian seasoning to the pot, and cook for another 1-2 minutes, until fragrant.

Stir in the chicken broth and cauliflower florets.

Bring the mixture to a boil, then reduce the heat, cover, and simmer for 10 minutes.

Remove the cover and add the chopped kale and full-fat coconut milk to the pot. Simmer for an additional 5 minutes, until the kale is wilted.

Taste and season the soup with 1 tsp salt and 1/2 tsp black pepper, or to taste. Serve immediately.