Pork and Cabbage Soup

Ingredients

• Ghee

  Simply Ghee

  2 tsp or 10g

• Onions

  Raw

  1 small or 70g

• Salt

  Table

  1 dash or 0.4g

• Ground pork

  Fresh, raw

  16 oz or 454g

• Mushrooms

  Shiitake, raw

  8 mushroom or 152g

• 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

• Potato

  Flesh and skin, raw

  1 cup, diced or 150g

• 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. Add the diced onion and a dash of salt, sautéing until softened, about 3 minutes.
2. Add the ground pork, breaking it up with a spatula. Stir in the sliced mushrooms and another dash of salt. Cook until the pork is no longer pink and the mushrooms are tender, about 5 to 7 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds. Pour in the broth and increase the heat to high, bringing it to a boil.
4. Add the cabbage, carrots, and potato, bringing the soup back to a boil.
5. Reduce the heat to medium-low to maintain a simmer. Partially cover the pot, leaving a crack to prevent boiling over. Simmer, stirring occasionally, until the vegetables are tender, about 15 minutes.
6. Season with salt and freshly ground black pepper to taste. Garnish with scallions and serve hot.