5 star :: if you don't enjoy this soup you have no soul. paleo / whole30 / keto
INGREDIENTS 2 tbsp olive oil 1 lb pancetta 6 garlic cloves, minced 1/2 onion, chopped fine 1 tsp fresh oregano 6 sprigs fresh thyme, leaves removed 6 cups chicken broth 1/2 cup sundried tomatoes Pepper to taste 1 bunch of kale leaves, (purple is my fave) 3/4 cup coconut cream 1/4 cup Parsley leaves 1/4 cup imported parmesan cheese, grated or nutritional yeast
INSTRUCTIONS
Prepare all of the ingredients listed. Heat a large cooking pot (instant pot option below) on medium-high heat. Add 2 tablespoons of olive oil. Cook the pork until it browns
Add the minced garlic, chopped onions, oregano, and thyme leaves. Stir everything together and cook until the onions and garlic are tender and fragrant. Add chicken broth and bring to a simmer. Add the sundried tomatoes. Season with black pepper. Allow the soup to simmer for 20-25 minutes. *Or instant pot 5 minutes. Just before serving, add the freshly torn kale leaves. Let the leaves wilt for about one minute in the soup. Turn off the heat and add the whipping cream and stir so that the cream does not break. Garnish the soup with parsley leaves and parmesan cheese. Serve immediately.
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