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!
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!

Ingredients

2 servingservings
USMetric
  • 4 oz. 110 g kale
  • 2 tablespoons 2 tablespoons coconut oil
  • 11 oz. 300 g ground pork
  • 1 tablespoon 1 tablespoon fresh ginger, chopped
  • 1 teaspoon 1 teaspoon garlic powder
  • 1 teaspoon 1 teaspoon ground cumin
  • ½ teaspoon ½ teaspoon chili flakes
  • 2 2 chicken bouillon cubechicken bouillon cubes
  • 2 cups 475 ml water
  • 1 tablespoon 1 tablespoon tamari soy sauce
  • 1 1 scallionscallions
Savory Asian fat bombs
  • 2 oz. 50 g butter
  • 1 tablespoon 1 tablespoon sesame oil
  • ½ teaspoon ½ teaspoon sea salt
  • ¼ teaspoon ¼ teaspoon chili flakes
  • 1 tablespoon 1 tablespoon sesame seeds, roasted

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Mix butter, sesame oil, chili flakes and salt in a small bowl. Place in the fridge for at least 15 minutes.
  2. When cooled, shape the butter mixture into balls the size of walnuts. Roll them in the sesame seeds and set aside.
  3. Heat oil in a large pot or skillet. Add ground pork and fry until golden brown. Add spices and ginger and stir.
  4. Rinse and trim the kale. Chop coarsely and add to the pork. Cook for a couple of more minutes.
  5. 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.
  6. Serve with finely chopped scallions and drop in a savory Asian fat bomb for flavor and satiety.

Tip!

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.

3 Comments

  1. Trish
    yummy! don't skip the fat bombs. instead of rolling them, I made rounded scoops of the butter mixture with my TBSP measure. I also used way less chili flakes, cause i'm a wimp
    Reply: #2
  2. Mary
    Thanks for the tip Trish, I'm a wimp too

    yummy! don't skip the fat bombs. instead of rolling them, I made rounded scoops of the butter mixture with my TBSP measure. I also used way less chili flakes, cause i'm a wimp

  3. 1 comment removed
  4. Mary
    I made this morning for dinner tonight. Super easy. Tasted the broth, yummy!!! I used a mix of baby kale, spinach and chard (salad in a bag) to save time. Thinking a change of seasonings and Keto Italian wedding soup. Will make again.

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