A very hearty and hearty soup made in minutes with leftover roast pork. This soup pairs well with any low carb/high fat cheese bread or salty, buttered bread to add more fat to this meal. Suitable for Atkins, keto, chf, low carb, diabetic, low glycemic, gluten free, dairy free.
Preparation:
Cook:
Level: Easy
Ingredients
- 1 tbsp Butter
- ⅓ cups Yellow onion, chopped
- 1 ounce, weight Baby carrots, sliced (or regular size, sliced and quartered)
- 1 stick Celery, sliced
- ½ teaspoon Fresh rosemary leaves, chopped
- ¼ teaspoons Tarragon
- 1 dash garlic powder
- 3 cups Kitchen Basics Original Chicken Broth
- 6 ounces, weight Pork shoulder roast, cooked and cut into small cubes
- 3 ounces, weight Cauliflower florets or stalks, chopped into small pieces
- 1 ounce, weight Baby Bella mushrooms, sliced
- Salt and pepper to taste
Preparation
In a medium saucepan, melt the butter. Add the onion, carrots and celery and sauté until the onions are translucent. Add spices and cook a little longer until fragrant.
Add the chicken broth and the rest of the soup ingredients. Bring to full boil. Reduce heat and simmer covered for at least 20 minutes, or until cauliflower is tender.
The flavors will improve if the soup is left to sit for at least 1 hour or overnight. Serve hot garnished with chopped parsley.
Tip: Don’t throw away your cauliflower stalks. Use them as potato substitutes in soups, diced or shredded as a fried hash, or use them for cauliflower rice.
Nutrition information (estimates are per serving based on the exact ingredients I used, calculated with a free online recipe analyzer): Calories 207, total fat 11g, saturated fat 5g, sodium 538mg, potassium 676 mg, total carbs 6g, food Fiber 2g, net carbs 4g, sugars 2g, protein 20g. Macros: 51% fat, 41% protein, 8% carbs.
© September 14, 2016 Roxana Lopez for Aunt Rocky’s
For more low carb/keto recipes and cooking tips, search Aunt Rocky’s low carb recipe group on Facebook.
