February 8 2018 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Lunch, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Lunch, Meal Spicy keto pork and kale soup
For a souper supper that is flavorful and keto, get cooking with this well-spiced pork soup. It's a one-pot meal, with a little extra fun — a buttery fat bomb to finish it with style. Drop it in. Watch it melt. Then say good-bye to hunger... and hello to flavor!
USMetric
servingservings
Ingredients
- 4 oz. 110 g kale
- 2 tbsp 2 tbsp coconut oil
- 11 oz. 300 g ground pork
- 1 tbsp 1 tbsp fresh ginger, chopped
- 1 tsp 1 tsp garlic powder
- 1 tsp 1 tsp ground cumin
- ½ tsp ½ tsp chili flakes
- 2 2 chicken bouillon cubechicken bouillon cubes
- 2 cups 475 ml water
- 1 tbsp 1 tbsp tamari soy sauce
- 1 (½ oz.) 1 (15 g) scallionscallions
Savory Asian fat bombs
- 2 oz. 55 g butter
- 1 tbsp 1 tbsp sesame oil
- ½ tsp ½ tsp sea salt
- ¼ tsp ¼ tsp chili flakes
- 1 tbsp 1 tbsp sesame seeds, roasted
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Mix butter, sesame oil, chili flakes and salt in a small bowl. Place in the fridge for at least 15 minutes.
- When cooled, shape the butter mixture into balls the size of walnuts. Roll them in the sesame seeds and set aside.
- Heat oil in a large pot or skillet. Add ground pork and fry until golden brown. Add spices and ginger and stir.
- Rinse and trim the kale. Chop coarsely and add to the pork. Cook for a couple of more minutes.
- Add water, bouillon cubes, and soy sauce and bring to a boil. Lower the heat and let it simmer for 5-10 minutes. Season with salt and pepper to taste.
- Serve with finely chopped scallions and drop in a savory Asian fat bomb for flavor and satiety.
Tips!
This soup freezes well, so make a big batch! If you want a flavor boost, make your own chicken stock and use it instead of the water and bouillon cubes. Here's our delicious recipe.
To make this recipe dairy-free, exclude the fat bomb — doing this will increase the satiety score to 58.
Yes, you could use any ground protein that you prefer.
Yes, you can use beef.
2 tbsp coconut oil
300 g ground pork
1 tbsp fresh ginger, chopped
1 tsp garlic powder
1 tsp ground cumin
½ tsp chili flakes
2 chicken bouillon cubes
475 ml water
1 tbsp tamari soy sauce
1 scallion
I always assume a Tbsp to be the standard 15ml and use my measuring spoon marked as such. By rights there should be a age on this site that specifies such standards, though I have yet to find it. Overall, I find that the recipes here lack quality control and standardisation - and are clearly not proof-read and possibly even not tested. I find many inconsistencies, including mis-matched units and ingredients used in the description that are not in the ingredients list. Thankfully, as an experienced cook, I can cope. I am aware that many newer cooks may well be thoroughly confused - then again they may not be aware enough to notice :-)
Hi, Amy! You can make ahead and freeze or it should keep in the fridge for 2-3 days.
We have removed the dairy free tag, and you can omit the butter fat bombs if you need to avoid all dairy.