Carb Smart Pork and Mushroom Soup
with Crispy Shallots
You won't miss the potatoes in this porky mushroom 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
14 g
Crispy Shallots
(Contains Sulphites, Wheat)
113 g
Mushrooms
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 unit
Chicken Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains Wheat)
170 g
Butternut Squash, cubes
2 unit
Garlic, cloves
1 unit
Ciabatta Roll
(Contains Barley, Wheat)
21 g
Parsley and Thyme
113 g
Mirepoix
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
1.33 tbsp
Oil*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Roughly chop parsley. Peel, then mince or grate garlic. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Thinly slice mushrooms.
Heat a large pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** .Using a slotted spoon, transfer pork to a large bowl, reserving fat in the pot.
Reduce heat to medium, then add 1 tbsp butter (dbl for 4 ppl), mirepoix, mushrooms, thyme and half the garlic to the pot with 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 flour coats veggies and pork, 1 min.
Add broth concentrates, soy sauce, squash and 2 1/4 cups water (dbl for 4 ppl) 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 and squash is tender, 12-15 min.
Meanwhile, combine remaining garlic and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Halve ciabatta, 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 toasties so they don't burn!)
Divide soup between bowls, then top with half the crispy shallots (use all for 4 ppl). Serve garlic toasties alongside. Sprinkle parsley over soup and garlic toasties.
