After a day spent enjoying your active Paleo lifestyle, this soup has everything you need to relax and recharge. Protein, veggies, and spices in perfect harmony, make this a favorite in our kitchen.
Ingredients
- 12 oz ground pork
- 1 tbsp freshly ground pepper
- 1 tbsp dried sage
- 1 tbsp dried rosemary
- 1 tbsp plus 1 tsp avocado oil, divided
- 1 medium onion, diced
- 3 celery ribs, sliced into 1/4-in pieces
- 1 red, orange, or yellow bell pepper, diced
- 4 cloves garlic, thinly sliced
- 1 tbsp salt-free tomato paste
- 1 ½ tsp smoked paprika
- 1 tsp ground coriander
- 1 (28-ounce) can salt-free diced tomatoes or 2 lbs fresh tomatoes
- 1 quart salt-free chicken broth
- 1 lb shrimp, peeled, deveined, and chopped
- 2 tbsp minced fresh cilantro
- 1 avocado, diced or sliced, for serving
- Chopped fresh cilantro, for garnish
Instructions
- In medium sized bowl, thoroughly combine pork, pepper, sage, and rosemary. Set aside.
- Heat 1 tablespoon of the avocado oil in a large, heavy-bottomed pot over medium-high heat.
- When the oil is shimmering, add the onion, celery, and bell pepper and cook for 6 to 8 minutes, stirring occasionally until the onion is translucent.
- Add the garlic, three-quarters of the seasoned pork, tomato paste, smoked paprika, and coriander. Cook for 1 minute, stirring constantly, until very fragrant.
- Add the tomatoes and cook for 5 minutes.
- Add broth and bring to a simmer.
- Cook, uncovered, for 20 minutes.
- Meanwhile, in a small sauté pan, heat the remaining teaspoon of avocado oil over high heat.
- When the oil is hot, add the remaining seasoned pork and cook for 5 minutes, or until crispy.
- Set aside to drain on paper towels.
- Taste the soup and add additional smoked paprika, and coriander to reach desired taste.
- Add the shrimp and simmer until just cooked through, 3 to 4 minutes.
- Remove from the heat, stir in the minced cilantro, and serve topped with the crispy pork, avocado, and chopped cilantro.
