Whole30 and Gluten Free Curried Pork Soup

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Whole30 and Gluten Free

If you like curry…you will love this!  This came to me after I had a hankering for curry for the last few days.  It turned out to be delicious and the best part was that I had everything in my house already!  I use Butcher Box and Thrive Market so for the most part,  I just buy produce at the market from time to time.  Warning:  This is super spicy.  I like it like that.  You definitely can scale back on the curry or omit the jalapeño peppers and it would still be good.

Ingredients:

  • 1 cup of raw cashews (I get mine from Thrive Market)
  • 1 can (13.5 oz) of organic coconut milk
  • 1 lb of ground pork ( I used my heritage breed pork breakfast sausage from Butcher Box)
  • 1/2 Tablespoon of ghee
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 small jalapeño pepper
  • 1 small onion
  • 3 cloves of garlic
  • 1 cup of fresh baby spinach
  • 4 radishes
  • 1 cup of  compliant chicken stock
  • 3 Tablespoons of organic curry powder
  • 1 pinch of flake salt (I use Jacobsen’s)
  • black pepper to taste

Directions:

  1. Soak cashews overnight. Rinse thouroughly. Blend with coconut milk.
  2. Dice the green, red, and yellow pepper finely.  Dice onion and garlic as well.
  3. Sauté vegetables  with ghee on medium heat until translucent.
  4. Add in pork and brown slowly.
  5. Once browned, add in spinach and fold it in, allowing it to wilt from the steam.
  6. Add coconut cashew cream and stir slowly, turning up heat.
  7. Add black pepper and curry powder and continue stirring.  Let simmer, stirring every few minutes for 10 minutes.
  8. De-seed jalapeño pepper and cut rings.
  9. Slice radishes using a mandolin.
  10. Once soup has simmered for 20 minutes, stir in chicken stock to thin it out a bit.   Simmer for 10 minutes.
  11. Ladle into bowl.  Add radishes and jalapeño peppers to the top.  Add a pinch of flake salt.  Enjoy!

Addendum:  If you have leftovers, when you take this out of the refrigerator, you will see that this has thickened quite a bit.  As is, warmed up, it would make a great sauce over noodles or cauliflower rice.  But, if you would like it as a soup again, you may need to add some chicken stock when warming to loosen it up again.

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