Ingredients

1.

Brown mushrooms
3.5 oz
2.

Celery
2.5 oz
3.

Spinach
0.75 oz
4.

Olive Or Extra Virgin Olive Oil
1.5 tbsp
5.

Salt
0.25 tsp
6.

Black pepper
0.25 tsp
7.

Oregano, dried
0.25 tsp
8.

Thyme, dried
0.13 tsp
9.

Basil, dried
0.25 tsp
10.

Crushed Red Pepper Flakes
0.13 tsp
11.

Mustard powder
0.25 tsp
12.

Garlic
1 tsp, chopped
13.

Scallions
1 tsp, chopped
14.

Cream cheese
1 oz
15.

Cream Heavy Whipping
1 tbsp
16.

Beef broth
1 cup
17.

Tofu
3 oz
18.

Raw Shrimp
8 large
19.

Salt
0.25 tsp
20.

Black pepper
0.25 tsp
21.

Paleo Baking Flour
0.5 tsp
22.

Raw egg, yolk
1 large
23.

Water
1 tbsp
24.

Almond flour
3 tbsp
25.

Parmesan cheese
1 tbsp, grated
26.

Lemon Peel Or Zest Raw
1 tsp
27.

Black pepper
0.25 tsp
28.

Garlic powder
0.13 tsp
29.

Italian seasoning
0.25 tsp
30.

Parsley, dried
0.5 tsp
31.

Butter, unsalted
1 tbsp
32.

Cream Heavy Whipping
1 tbsp
33.

Parmesan cheese
1 tbsp, grated

Instructions

1.
You ll want to get the soup started first so it has time to cook while you make the remainder of the recipe. Chop mushrooms into quarters or bite-sized pieces, and chop the celery and spinach. Pour the olive oil into a soup pot and heat it over low heat. Add the chopped ingredients to the hot oil, and stir them as they cook down. Season the pot with salt, pepper, oregano, thyme, basil, red pepper flakes, mustard powder, and minced garlic and green onion.
2.
Place a lid on your soup pot and allow the vegetables to cook down for a few minutes, adjusting the heat as necessary to avoid burning. When the vegetables have cooked down, turn the heat down to its lowest setting. Add cream cheese and heavy cream to the pot. Stir the ingredients until the cream cheese is melted, free of lumps, and coating all the vegetables. Pour your broth into the pot and stir the ingredients to combine. Place a lid on the pot and bring the soup to a simmer.
3.
Leave the lid on your soup pot and adjust the heat as necessary to continue simmering the soup. Let the soup simmer as is for 5-10 minutes to develop flavor. Meanwhile, prepare the tofu by patting it dry with a paper towel and then crumbling it into small pieces. The crumbled tofu is to mimic crumbled sausage, like what you 'd find in typical 'Zuppa Toscana '. Add the crumbled tofu to your soup pot, and increase the heat so the soup can bubble without a lid. Allow the soup to bubble over low heat until it reduces to a thicker broth and the tofu absorbs the liquid.
4.
While the soup is cooking down, you can start paying attention to the alfredo shrimp. Prepare the shrimp by peeling and deveining them. Use a paper towel to dry off the shrimp, and place them in a mixing bowl. Toss the raw shrimp with salt, pepper, and paleo flour until all the pieces are dusted with seasoning. In a separate bowl, whisk together the egg yolk and water. Now, turn on your air fryer to start preheating to 350 degrees.
5.
On a clean plate, combine the almond flour, parmesan cheese, lemon zest, pepper, garlic powder, italian seasoning, and parsley to make the breading. One by one, dip the seasoned shrimp in the egg mixture, let the excess egg drip off, then roll in the almond flour breading. Make sure each shrimp is fully coated in breading before arranging it on your air fryer tray. Cook the shrimp in your air fryer for 12-15 minutes or until your see the breading has turned golden brown and crispy.
6.
To make the alfredo sauce, melt the butter in a small pot over low heat, then stir the heavy cream in. Stir and heat the two fats until they emulsify in the pot. Then, stir the parmesan into the pot. Stir until the cheese is melted and you have a thick and creamy alfredo sauce. You can turn the heat up as needed to melt the cheese, but don let the sauce simmer and separate. Each serving includes about 7 ounces (by weight) of soup, 4 shrimp, and about 1 ounce (by weight) alfredo sauce.