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Carb Smart Pork and Mushroom Soup
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Carb Smart Pork and Mushroom Soup

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 autumn 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.

Quick Prep
Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

250 g

Ground Pork

14 g

Crispy Shallots

(Contains Sulphites, Wheat)

113 g


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


Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


1.33 tbsp


0.13 tsp



Nutrition Values

Calories680 kcal
Fat40 g
Saturated Fat14 g
Carbohydrate49 g
Sugar10 g
Dietary Fiber5 g
Protein32 g
Cholesterol95 mg
Sodium1280 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Large Pot
Slotted Spoon
Measuring Spoons
Measuring Cups
Baking Sheet
Silicone Brush
Small Bowl



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.

Cook pork

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.

Start soup

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.

Finish soup

Add broth concentrates, soy sauce, squash and 2 1/4 cups water (dbl for 4 ppl) to the pot. Season with salt and pepper. (TIP: Reduce to 2 cups water [dbl for 4 ppl] if you prefer a heartier soup!) Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until soup thickens slightly and squash is tender, 12-15 min.

Make garlic toasties

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!)

Finish and serve

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.

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