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!
February 8 2018 by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Lunch, Meal
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
2 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.
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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.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
20 comments
1
Trish
February 5 2018
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
Reply to comment #1 by Trish
Mary
February 7 2018
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
- 1 comment removed
4
Mary
February 9 2018
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.
5
Martine
March 10 2018
This was delicious! I made chicken broth in my instant pot at lunch time with some chicken carcasses I had frozen. I then prepared the soup again in the instant pot and cooked it at high pressure for 5 minutes. I was a bit unsure about the fat bombs but they really MAKE the soup. So excited for leftovers! I made lots so there will be many lovely lunches!
6
Kristie
March 25 2018
This soup is really yummy - made it three times already! Usually add more broth, and once I made it with cabbage instead of kale and it was equally good. I freeze in serving sizes and bring for work lunches.
7
Mathilde
May 14 2018
Such a surprising flavour, really different, we loved it!
8
Una
September 20 2018
What is a tablespoon in this context? Is it a European or American or British? They are all different. Weights or millilitres where appropriate would be much more accurate in metric to make sure recipe isn't spoilt by a wrong measurements. Thanks.
Reply: #16
9
Cheryl
September 27 2018
It was very tasty, but the boullion and butter bombs made it very salty. So I’m adding unsalted broth and some more veggies to tame it.
10
Angel
December 6 2018
We make this a lot and it works great with mild pork sausage (it was on sale here recently for much cheaper than ground pork) and collards instead of kale. Not only are collards cheaper than kale, often, but they are also slightly lower carb. So, if you want to play with this recipe, I can attest to its flexibility.
11
alice
December 8 2018
could i use italian sausage instead of ground pork?
Reply: #12
12
Reply to comment #11 by alice
Kristin Parker Team Diet Doctor
December 9 2018
could i use italian sausage instead of ground pork?
Yes, you could use any ground protein that you prefer.
13
Erin
March 18 2019
This was super tasty and I loved it! The only change I made was to add the ingredients from the fat bomb directly into the soup...I didn't want to roll butter balls. I kept the toasted sesame seeds separate and added them to the soup on their own and it was magical. It reminds me of one of my favorite Thai dishes (minus the noodles). Next time I may add some fresh basil. Thanks for the great recipe!
14
Nicholas
April 2 2019
Can I use beef instead?
Reply: #15
15
Reply to comment #14 by Nicholas
Kristin Parker Team Diet Doctor
April 3 2019
Can I use beef instead?
Yes, you can use beef.
16
Reply to comment #8 by Una
Paul
April 3 2019
There's a slider switch that says US/Metric
Reply: #17
17
Reply to comment #16 by Paul
Beth Loft
July 5 2019
Indeed there is.... BUT... 110 g kale
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 scallionI 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 :-)
- 2 comments removed
20
Amy
January 23 2022
How long can I keep this in the fridge for? I'm making it on Tuesday and me and my husband will be eating it on Thursday and Friday? Thanks in advance
Reply: #21
21
Reply to comment #20 by Amy
Kerry Merritt Team Diet Doctor
January 24 2022
How long can I keep this in the fridge for? I'm making it on Tuesday and me and my husband will be eating it on Thursday and Friday? Thanks in advance
Hi, Amy! You can make ahead and freeze or it should keep in the fridge for 2-3 days.
22
K
March 5 2023
I thought this was dairy free. Is there a substitute for butter bombs?
Reply: #23
23
Reply to comment #22 by K
Kristin Parker Team Diet Doctor
March 7 2023
I thought this was dairy free. Is there a substitute for butter bombs?
We have removed the dairy free tag, and you can omit the butter fat bombs if you need to avoid all dairy.
