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Aunt Rocky’s Roast Pork Soup

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Level: Easy

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Description

A very hearty and filling soup done in minutes using leftover roast pork. This soup pairs well with any low carb/high fat cheese bread or savory bread, buttered, to add more fat to this meal. Suitable for Atkins, keto, lchf, low carb, diabetic, low glycemic, gluten-free, dairy-free.

Ingredients

  • 1 Tablespoon Butter
  • ⅓ cups Yellow Onion, Chopped
  • 1 ounce, weight Baby Carrots, Sliced (or Regular Size, Sliced And Quartered)
  • 1 stick Celery, Sliced
  • ½ teaspoons Fresh Rosemary Leaves, Minced
  • ¼ teaspoons Tarragon
  • 1 dash Garlic Powder
  • 3 cups Kitchen Basics Original Chicken Stock
  • 6 ounces, weight Pork Shoulder Roast, Cooked And Cut Into Small Cubes
  • 3 ounces, weight Cauliflower Florets Or Stems, Chopped Small
  • 1 ounce, weight Baby Bella Mushrooms, Sliced
  • Salt And Pepper, to taste

Preparation

In a medium-sized sauce pan, melt butter. Add onion, carrots, and celery and sautè until onions are translucent. Add spices, and cook a little bit longer until fragrant.

Add chicken stock and the rest of the soup ingredients. Bring to a full boil. Reduce heat and simmer covered for at least 20 minutes, or until cauliflower is fork-tender.

Flavors will improve if the soup is allowed to sit for at least 1 hour, or overnight. Serve hot garnished with chopped parsley.

Tip: Don’t discard your cauliflower stems. Use them as potato substitutes in soups, diced or shredded as a fried hash, or use for cauliflower rice.

Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 207, Total Fat 11 g, Saturated Fat 5 g, Sodium 538 mg, Potassium 676 mg, Total Carbohydrate 6 g, Dietary Fiber 2 g, Net Carbs 4g, Sugars 2 g, Protein 20 g. Macros: 51% fat, 41% protein, 8% carbs.

© September 14, 2016 Roxana Lopez for Aunt Rocky’s

For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.

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