Healthy Pork Curry Vegetable Soup is low carb, paleo, gluten free, dairy free and loaded with healthy ingredients!
Healthy Pork Curry Vegetable Soup is full of nutritious, delicious ingredients! I created this recipe after making a big Crock Pot Cooked Fresh Ham. We had a lot of good meat leftover. I also had homemade pork broth from the bones of the same pig so soup seemed a like a good idea. We love the coconut milk and red curry flavor of Thai Curried Chicken with Broccoli so I added some of those ingredients too. We had fresh zucchini and Swiss chard out of the garden so they seemed like a good addition too.
Substitute the chard with any green if needed. If you have spinach, kale or any other green you like, that is fine too. You can adjust the seasoning if your broth is more or less seasoned than mine. Any leftover pork can be used but the seasoning adjustment may be needed there too. Start with less and add more if needed.
To print the recipe for Healthy Pork Curry Vegetable Soup click HERE.
2 Tbsp extra virgin olive oil
1 cup chopped onion (about 1 medium onion)
1 Tbsp minced garlic
3 cups sliced fresh mushrooms (8 oz)
8 cups pork or chicken broth
4 cups shredded, cooked pork
13.5 oz can coconut milk
2-3 Tbsp red curry paste (to taste)
4 cups chopped zucchini or yellow squash (about 2 medium)
15 oz diced tomatoes, drained
4 cups chopped Swiss chard, spinach, kale or any greens you like
Salt and pepper to taste
Cook onion, garlic and mushrooms in oil for 2-3 minutes to soften some. You can do this right in the sauce pan in which you will make the soup.
Add all other ingredients.
Bring to a boil and simmer 15-20 minutes or until vegetables are cooked as you like. Serve.
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