Aunt Rocky’S Roast Pork Soup Recipe

Name: Aunt Rocky’S Roast Pork Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Butter; 1/3 cups Yellow Onion, Chopped; 1 ounce, weight Baby Carrots, Sliced (or Regular Size, Sliced And Quartered); 1 stick Celery, Sliced; 1/2 teaspoons Fresh Rosemary Leaves, Minced; 1/4 teaspoons Tarragon; 1 dash Garlic Powder; 3 cups Kitchen Basics Original Chicken Stock; 6 ounces, weight Pork Shoulder Roast, Cooked And Cut Into Small Cubes; 3 ounces, weight Cauliflower Florets Or Stems, Chopped Small; 1 ounce, weight Baby Bella Mushrooms, Sliced; Salt And Pepper, to taste

Servings: persons

1 Tablespoon Butter
1/3 cups Yellow Onion, Chopped
1 ounce, weight Baby Carrots, Sliced (or Regular Size, Sliced And Quartered)
1 stick Celery, Sliced
1/2 teaspoons Fresh Rosemary Leaves, Minced
1/4 teaspoons Tarragon
1 dash Garlic Powder
3 cups Kitchen Basics Original Chicken Stock
6 ounces, weight Pork Shoulder Roast, Cooked And Cut Into Small Cubes
3 ounces, weight Cauliflower Florets Or Stems, Chopped Small
1 ounce, weight Baby Bella Mushrooms, Sliced
Salt And Pepper, to taste

1
In a medium-sized sauce pan, melt butter. Add onion, carrots, and celery and saute until onions are translucent. Add spices, and cook a little bit longer until fragrant.
2
Add chicken stock and the rest of the soup ingredients. Bring to a full boil. Reduce heat and simmer covered for at least 20 minutes, or until cauliflower is fork-tender.
3
Flavors will improve if the soup is allowed to sit for at least 1 hour, or overnight. Serve hot garnished with chopped parsley.
4
Tip: Don't discard your cauliflower stems. Use them as potato substitutes in soups, diced or shredded as a fried hash, or use for cauliflower rice.
5
Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 207, Total Fat 11 g, Saturated Fat 5 g, Sodium 538 mg, Potassium 676 mg, Total Carbohydrate 6 g, Dietary Fiber 2 g, Net Carbs 4g, Sugars 2 g, Protein 20 g. Macros: 51% fat, 41% protein, 8% carbs.
6
September 14, 2016 Roxana Lopez for Aunt Rocky's
7
For more low carb/keto recipes and cooking tips, look for Aunt Rocky's Low Carb Recipes Group on Facebook.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Tablespoon Butter, 1/3 cups Yellow Onion, Chopped, 1 ounce, weight Baby Carrots, Sliced (or Regular Size, Sliced And Quartered), 1 stick Celery, Sliced, and more.

Yes, Aunt Rocky’S Roast Pork Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aunt Rocky’S Roast Pork Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions