Pork and Cabbage Soup

Ingredients

• Ghee

  Simply Ghee

  1 tsp or 5g

• Onions

  Raw

  1 small or 70g

• Salt

  Table

  1 dash or 0.4g

• Ground pork

  Fresh, raw

  16 oz or 454g

• Mushrooms

  Shiitake, raw

  6 mushroom or 114g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chicken broth

  Soup, canned, less/reduced sodium

  6 cup or 1.44kg

• Cabbage

  Raw

  1 head, medium or 908g

• Carrots

  Raw

  2 large or 144g

• Russet potatoes

  Flesh and skin, raw

  ⅔ cup, diced or 100g

• Pepper

  Spices, black

  1 dash or 0.1g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

Directions

1. Heat the ghee in a large pot over medium heat. When ghee is shimmering, add in the diced onion and a dash of salt. Saute the onions, stirring occasionally, until softened (about 3 minutes).
2. Add the ground pork and break it up with a spatula. Stir in the sliced mushrooms and another dash of salt. Cook the pork and mushrooms until the meat is no longer pink and the shiitakes are tender (about 5 to 7 minutes).
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Pour in the broth and turn up heat to high. Bring to a boil.
5. Stir in the cabbage, carrots, and potato, and bring the soup back to a boil. (Cabbage will cook down if pot seems crowded.)
6. Lower the heat to medium low to maintain a simmer, and partially cover the soup with a lid, leaving a crack so it doesn't boil over. Simmer soup, stirring occasionally until the vegetables are easily pierced with a fork (about 15 minutes).
7. Season to taste with salt and freshly ground black pepper. Garnish with scallions and serve hot. Enjoy!