Serves 4
Total cook time 1 hour
450 g ground pork
1 yellow onion, diced
2 cloves garlic, minced
4 large carrots, 1 cm sliced, approx. 5 cups
2 Tbs butter
2 cups (480 mL) vegetable stock
1 – 400g can fire-roasted diced tomatoes
2 cups (480 mL) water
1 Tbs tomato paste
2 red potatoes, diced
2 tsp chilli powder
1 ½ tsp cinnamon
3 cups fresh spinach
olive oil
salt and pepper
Autumn Pork and Spinach Soup
1. Brown the ground pork in a large pot with a spoonful of olive oil. Once the pork is completely cooked through, remove from pot and set aside for now. Discard any remaining liquid.
2. In the same pot, cook the onion and garlic until softened, about 5 minutes.
3. Add the sliced carrots and butter and let cook for another 5 minutes on medium-high heat.
4. Pour the vegetable broth into the pot, reduce to medium heat and let simmer for 20 minutes. Use an immersion blender and puree until smooth.
5. Add in the next 7 ingredients and continue to cook for 30 minutes. 10 minutes before serving, stir in the fresh spinach and season to taste with salt and pepper.