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 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.

Tags:
Carb Smart
Quick
Allergens:
Wheat
Soy
Sulphites
Barley
Milk

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

Preparation Time25 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

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 piece

Chicken Broth Concentrate

1 tbsp

All-Purpose Flour

(Contains Wheat)

2 piece

Garlic, cloves

1 piece

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*

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Nutrition Values

Calories680 kcal
Fat40 g
Saturated Fat16 g
Carbohydrate48 g
Sugar9 g
Dietary Fiber5 g
Protein32 g
Cholesterol95 mg
Sodium1400 mg
Trans Fat0.5 g
Potassium1100 mg
Calcium100 mg
Iron5 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.

Utensils

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

Instructions

Prep
1
  • Roughly chop parsley.
  • Peel, then mince or grate garlic.
  • Strip 1/2 tbsp (1 tbsp) thyme leaves from stems.
  • Thinly slice mushrooms.
Cook pork
2
  • 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.
Start soup
3
  • 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.
Finish soup
4
  • 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.
Make garlic toasties
5
  • 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!)


Finish and serve
6
  • 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.