Carb Smart Pork and Mushroom Soup
with Crispy Shallots and Garlic Toasties
You won't miss the potatoes in this pork and mushroom soup! This meal is filled to the brim with veggies and topped with crispy shallots for a hit of saltiness!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
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
1 unit(s)
Zucchini
Not included in your delivery
0.06 tsp
Salt*
0.06 tsp
Pepper*
1 tbsp
Unsalted Butter*
1.33 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Roughly chop parsley.
- Peel, then mince or grate garlic.
- Strip 1/2 tbsp (1 tbsp) thyme leaves from stems.
- Thinly slice mushrooms.
- Cut zucchini in half lengthwise, then cut into 1/4-inch half moons.
- Heat a large pot over medium-high heat.
- When 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 pork to a large bowl, reserving fat in the pot.
- Reduce heat to medium, then add 1 tbsp (2 tbsp) butter, mirepoix, mushrooms, zucchini, 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 and 2 1/4 cups (4 1/2 cups) water to the pot. (TIP: Reduce to 2 cups [4 cups] water 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, 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).
- Sprinkle parsley over soup and garlic toasties.
- Serve garlic toasties alongside soup.