From the library
Apple Carrot Soup
Ginger and orange peel are the secret ingredients to this pork, apple, and carrot soup.
Makes 8 portions5 steps
151
kcal · per 1 cup (730g)
13g
Protein
18g
Carbs
3g
Fat
Ingredients
- 1 pound lean pork, cut into chunks
- 4 medium apples, cored and quartered (with skin)
- 4 large carrots, peeled and cut into chunks
- orange peel, dried (1 teaspoon, optional)
- 4 slices ginger
- 1/2 teaspoon salt
- 20 cups water
Measured for the finished dish, as published — so there are no per-ingredient numbers to show.
Method
- Wash hands with soap and water.
- In a large pot over high heat, combine all ingredients, bring to a boil.
- Reduce heat to medium and simmer until soup reduces to about 8 cups of liquid, about 3 to 4 hours.
- Skim fat from surface and serve.
- Store leftover soup covered in refrigerator for up to 3 days.
USDA MyPlate Kitchen — Healthy & Delicious: Simple Ways to Low Fat Chinese Cooking — San Francisco Department of Public Health — Chinatown Public Health Center (public domain), via myplate.food · public domain
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