Hearty Pork Squash Soup Recipe
This hearty pork squash recipe serves as a balanced meal suitable for gluten-free and paleo diets. It's a homey, hearty and satisfying soup that one longs for after a long day.
Ingredients
½ teaspoon olive oil
2 cloves garlic - roughly chopped
1 pound ground pork (minced pork)
3 medium shrimp (prawn) - de-shelled and roughly chopped- 1 cup buttercup squash - skin removed and diced
½ cup mushrooms - shimeji- 1 teaspoon seaweed - wakame
4 cups chicken stock (chicken broth or chicken bouillon) - low-sodium
1 pinch salt
Instructions
- Coat a non-stick pot with half a teaspoon of olive oil and stir-fry the garlic until fragrant.
- Throw in the cup of squash and cover with 1 1/2 cups of low sodium chicken broth.
- Put the lid on the pot, and cook on high.
- Cook, until squash is fork-tender and soup is a murky orange, about 10 minutes. Meanwhile, brown the pork in a non-stick frying pan.
- Add the pork and shimeji mushrooms, and boil for 3 minutes.
- Add the shrimp and wakame seaweed and cook for another 2 minutes.
- Top with croutons (optional).
Nutrition
Calories: 1288.3kcalCarbohydrates: 15gProtein: 81.7gFat: 99gSaturated Fat: 36.1gPolyunsaturated Fat: 9gMonounsaturated Fat: 44.3gCholesterol: 336.1mgSodium: 1187.8mgPotassium: 1939.1mgFiber: 2.4gSugar: 4.6gVitamin A: 1628.4IUVitamin C: 20.5mgCalcium: 127.9mgIron: 5.3mg
How did this recipe turn out for you?We're eager to hear your thoughts!
