Creamy Tomato-Spinach Soup with Pork
Steamed Broccoli and Cauliflower with Red Wine Vinaigrette
Ingredients
- 3 Tbsp coconut oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 Tbsp Italian seasoning
- 1 tsp salt
- 1 (13.5-oz) can unsweetened coconut milk
- 1 cup organic vegetable broth
- 1 (28-oz) can organic whole tomatoes, undrained and chopped
- Reserved cooked shredded pork (from Cajun Pork Loin Roast recipe)
- 1 (10-oz) pkg baby spinach, chopped
Instructions
- Melt oil in a Dutch oven over medium heat; add garlic and onion, and sauté 5 minutes or until tender; stir in Italian seasoning, salt, coconut milk, broth, and tomatoes.
- Bring to a boil; add pork and spinach. Reduce heat, and simmer 30 minutes or until slightly thickened.
Side Dish Ingredients
- 1 lb broccoli, cut into florets
- 1 (12-oz) pkg cauliflower florets
- 2 Tbsp extra virgin olive oil
- 1 tsp red wine vinegar
- ½ tsp salt
- ¾ tsp lemon-pepper seasoning
Side Dish Instructions
- Steam broccoli and cauliflower, in batches, if needed, in a steamer basket over simmering water 6 to 8 minutes or until crisp-tender. Transfer to a bowl.
- Stir together oil, vinegar, salt, and lemon-pepper; drizzle over broccoli and cauliflower. Toss.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
