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gingered pork soup with green spring vegetables and szechuan broth {gluten free + paleo option}

Gingered pork soup with green spring vegetables and szechuan broth made with asparagus, peas and shiitake mushrooms  – it’s an umami rich bowl of goodness and the perfect way to warm up AND indulge in some of the new spring vegetables that are making their way into our markets.

Ingredients

for broth

for soup

Instructions

for broth

  1. Bring broth, shallots, garlic, ginger, peppercorns and coconut amigos to a boil.
  2. Lower heat and simmer for 20 minutes. When done simmering remove from heat and set aside.

for soup

  1. Heat a large stock pot over medium high heat with avocado oil and add ground pork, pressing flat to about 1/2 inch thick.
  2. Cook undisturbed for a few minutes. Check by lifting up the edge to see if it’s starting to brown.
  3. Once pork is brown on the first side, flip it as best you can and, and brown on the second side.
  4. Season with salt, pepper and garlic granules, add the sliced mushrooms and break apart pork so no large pieces remain.
  5. When pork is fully cooked, and mushrooms have softened, add coconut aminos and continuously stir, allowing coconut aminos to reduce and cling to pork and mushrooms. Scrape up any brown bits from the bottom of the pot.
  6. When broth is done, strain over pork and mushrooms and bring up to a slow simmer.
  7. Add asparagus pieces and cook for 2 minutes. Add sweet peas and cook for 1 minute more. Remove from heat and let sit for at least 3 minutes before the final seasoning.
  8. Taste to check seasoning – add more salt or coconut aminos if desired.
  9. Serve and enjoy!

Notes

Depending on the fat content of your pork, you may want to refrigerate soup and skim the fat off the top before serving. I didn’t do this because I actually aim to consume healthy fats from pasture raised pork and I think it add a good amount of satisfying flavor – so it’s really an option of preference!