This pork watercress soup is a quick and easy dinner, done in under 30 minutes!
Course Main Course, Soup
Cuisine American, Chinese
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 251kcal
Author Snacking in Sneakers
Ingredients
1.25lbSmithfield Roasted Garlic & Herb Fresh Pork Loin Filet(about half of a larger one)
1tbspolive oil
8-ozpackage of portabella mushrooms, sliced
1inchpiece of ginger, peeled and minced(about 1 tbsp)
1tspgarlic, minced
3cupschicken broth
2scallions, chopped
3cupswatercress or upland cress, thick stems removed
Instructions
Heat oil in a large pot over medium heat. Meanwhile, chop pork into one-inch pieces. When oil is hot, add pork and sauté. Turn pieces occasionally, until the pork is golden on all sides – about 5 minutes.
Add mushrooms, ginger, and garlic. Sauté for another minute.
Add chicken broth. Simmer for 10 minutes, until mushrooms are tender and pork is cooked through.
Stir in scallions and watercress. Cook for 1-2 minutes until watercress is lightly wilted, then serve!
Notes
Notes for Allergies & Special Diets:
At the time of publish, this soup is free of the top 8 allergens (including dairy and soy) and is gluten-free. However, product formulations can always change so I recommend checking the labels if you have any allergy questions.
This soup also fits the needs of low carbohydrate and keto diets. Most paleo proponents would classify this as paleo friendly, however note that there is a very small amount of dextrose in the pork marinade.
Nutrition analysis (approximate per serving): 251 calories, 13.5 g fat, 3.5 g sat fat, 1179 mg sodium, 7 g carbohydrate, 1 g fiber, 3 g sugar, 27 g protein, Vitamin A: 20%, Vitamin C: 22%, Calcium: 8%, Iron: 11%, Potassium: 15%