Wednesday, July 27, 2016

Spicy Pork Zuppa (THM - S)

This soup is an excellent way to get some kale into your body.  Kale is one of the rare things that grows in my shady yard, but not a lot of people in my family like it very much unless I put it in soup.  This is one of the ways that everyone in my family will eat kale.  The best part about it is that I make it in the slow cooker, so most everything is done in the morning and then I just have to do a little bit about an hour before supper.  It's a great meal for a busy day.

If you are following the Trim Healthy Mama style of eating, this is considered a Satisfying meal.  For my children that are still growing, they eat this with a nice piece of whole grain bread and butter slathered on it.

Spicy Pork Zuppa 

(Serves 7)

2 lbs. ground pork or ground turkey or a combination of the two
2 onions, diced
4 cloves of garlic minced
2 tsp. fresh oregano diced
1 tsp. kosher sea salt
1 tsp. crushed red pepper flakes (if you don't like things spicy - use less)
8 cups homemade chicken stock
2 lbs. fresh cauliflower chopped
2 cans full fat coconut milk
2 tsp. THM glucomannan powder (also known as Gluccie)
4 cups fresh kale (washed and chopped)

In a large skillet, cook meat, onion and garlic over medium heat until meat is browned and onion is tender;  drain off fat.  Return meat mixture to the skillet and add oregano, salt and red pepper flakes.  Cook for one more minute.  Transfer to a slow cooker and add the homemade chicken stock.  Cover and cook on low for 6-8 hours.  In a blender combine the coconut milk and glucomannan powder until smooth.  Add to slow cooker.  Stir in the kale and cauliflower.  Cover and cook for 30-60 more minutes or until cauliflower is tender.