Carb Smart Pork and Mushroom Soup
with Crispy Shallots
You won't miss the potatoes in this mushroom and pork soup! This meal is filled to the brim with veggies and topped with crispy shallots for a salty punch!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
28 g
Crispy Shallots
(Contains Wheat)
113 g
Mushrooms
1 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
2 unit(s)
Chicken Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains Wheat)
2 unit(s)
Garlic, cloves
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
14 g
Parsley and Thyme
113 g
Mirepoix
170 g
Butternut Squash, cubes
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Pepper*
1.33 tbsp
Oil*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Roughly chop parsley.
- Peel, then mince or grate garlic.
- Strip 1/2 tbsp (1 tbsp) thyme leaves from stems.
- Thinly slice mushrooms.
- Heat a large pot over medium-high heat.
- When the pot is hot, add 1 tsp (2 tsp) oil, then pork.
- Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
- Using a slotted spoon, transfer to a large bowl, reserving pork fat in the pot.
- Reduce heat to medium.
- Add 1 tbsp (2 tbsp) butter, mirepoix, mushrooms, thyme and half the garlic to the pot with reserved pork fat.
- Cook, stirring occasionally, until veggies soften slightly, 3-4 min.
- Add pork and any juices from the bowl.
- Sprinkle flour into the pot.
- Cook, stirring often, until veggies and pork are coated, 1 min.
- Add broth concentrates, soy sauce, butternut squash and 2 1/4 cups (4 1/2 cups) water to the pot. (TIP: Reduce to 2 cups water [dbl for 4 ppl] if you prefer a heartier soup!)
- Season with salt and pepper. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until soup thickens slightly, 12-15 min.
- Meanwhile, combine remaining garlic and 1 tbsp (2 tbsp) oil in a small bowl.
- Halve ciabatta rolls, then cut into 2-inch-thick strips.
- Arrange on an unlined baking sheet, cut-side up. Brush with garlic oil.
- Toast in the top of the oven until lightly golden-brown, 5-6 min. (TIP: Keep an eye on garlic toasties so they don't burn!)
- Divide pork and mushroom soup between bowls.
- Top with half the crispy shallots (use all for 4 ppl).
- Sprinkle parsley over soup and garlic toasties.
- Serve garlic toasties alongside.