Healthy Pork Curry Vegetable Soup is low carb, Whole 30, 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 left over.
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; they were.
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. Always start with less and add more if needed.
That is the beauty of soup! It is very easy to make substitutions to suit what you have on hand or what you like.
Try these other great Low Carb Soups!
Keto Chicken Soup from Yellow Glass Dish
This recipe is part of;
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.
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- 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.
- This can be done 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.
Nutrition InformationYield 22 Serving Size 1 cup
Amount Per Serving Calories 381Total Fat 23gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 11gCholesterol 109mgSodium 314mgCarbohydrates 9gFiber 3gSugar 3gProtein 36g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
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