Curry Pork Soup; Gastro Series
Once again I meal prepped on last Sunday, what’s new. 😅 This time I made 4 (+1 which got eaten by my fiancé) meals for this week. I’ve had the habit of making lunches for the most part of the week and then on Fridays I’ve grabbed a big salad from a salad bar. This weekend I wanted to try another soup recipe with pork, eggplant and saffron.
For my opinion soups are inexpensive, easy and fast to make and also super delicious and filling. I have few other soup recipes in my sleeve that I’m excited to try and share with you.
Ground Beef Soup
This is a delicious, easy and healthy soup option for your lunches. This has spices, good fat and vegetables to keep you full.
Ingredients
- 1500 ml Water
- 1 dl Jasmine Rice
- 2 tbsp Vegetable Oil
- 1 Eggplant
- 2 Onions
- 2 Paprikas
- 1 tbsp Curry
- 1 tbsp Basil
- 1/2 tsp Saffron
- 1 tsp Salt
- 1 tsp Fresly Ground Pepper
- 400 g Ground Pork 10% fat
- 200 g Cream Cheese with herbs
- 60 g Corn
Instructions
-
Pour the water and rice to a pan and let it simmer for 10 minutes. Start to chop the eggplant, onions and paprikas.
-
Add the oil to a frying pan and heat it up to a medium heat. Add the vegetables to the frying pan, season it and cook them for about 5 minutes. After that pour the vegetables to the pan with the water and rice.
-
Then cook the ground pork in a frying pan and season with salt and freshly ground pepper. Add the meat to the pan with the other ingredients. Simmer for 10 minutes.
-
Lastly add the corn and the cream cheese and mix well until the cream cheese has melted. Simmer for 5 minutes. (Mash the softened vegetables at the end to give the soup a more thicker consistency.)
For the lunches at work I’m going to enjoy my soup as it is. One portion of this soup is about 490 grams, which is quite a big portion. The macros are also quite decent, although I need to say that the fat content is a bit high. (And as a side note; I drained the fat from the ground pork after cooking it to reduce the total fat content.) The total calories for 1 portion is 318 kcal, 15,7 grams of carbohydrates, 16,6 grams of protein and 21,1 grams of fat.
As a bonus recipe, I need to share a super quick snack for you. If you haven’t tried Protein Fluff then you are missing a lot! So here it goes, what you’ll need is 18 g of whey protein (I had Fast Hera80 protein – Cookies & Cream), 70 g of frozen blueberries and 50 ml of milk of your choice. Add the ingredients to a bowl, mush the blueberries a bit and then whisk the mixture for about 5 minutes. This creates an airy and light paste or fluff. A word of warning ⚠️, this might be too good and this needs to be eaten right away! For me this was a bit too sweet, but you can fix that with reducing the amount of whey protein you use.
Bon Appétit! 👩🏼🍳