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Herbed Ground Pork and Vegetable Soup (AIP)

  • Author: Caitlin
  • Total Time: 36 minutes
  • Yield: 6 1x
  • Diet: Gluten Free


This herb-packed ground pork soup is easy to throw together on a weeknight, and is packed with tons of dried herbs from the pantry! Swap out the sweet potato with your favorite winter squash when they’re on sale!


  • 1 pound ground pork
  • 1 teaspoon Italian herb seasoning
  • 1 teaspoon ground sage
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon onion powder
  • 1 1/2 teaspoon salt
  • 2 parsnips or carrots, diced
  • 2 stalks celery, diced
  • 1 sweet potato (~14 oz, any type will work), diced
  • 6 cups broth (chicken or vegetable)
  • 1 medium zucchini, diced
  • 1/2 cup coconut milk
  • 3 cups arugula, roughly chopped
  • juice of 1/2 a lemon (about 1.52 Tablespoons)
  • additional salt, as needed


  1. In a large pot or Dutch oven over medium heat, break up the pork and stir to brown. After it’s been cooking a few minutes, add in the dried herbs and salt, stir to combine and cook until the pork is browned through.
  2. Add diced parsnips/carrots, diced celery, diced sweet potato, and 6 cups broth. Bring to a boil and reduce to a simmer. Simmer for about 15 minutes.
  3. Add the diced zucchini and 1/2 cup coconut milk. Cook about 5 more minutes.
  4. Stir in the chopped arugula and the juice of half a lemon. Cook just until wilted, about 1 minute more. Taste to add more salt if needed and serve.


Suggested substitutions:

  • Carrots for parsnips: I was going for just white and green colors here, so I opted for parsnips, but carrots are great too, and much cheaper.
  • Winter squash for sweet potato: I have made this with orange sweet potatoes, Japanese sweet potatoes (as shown here), butternut squash, and honeynut squash. Use whichever you prefer.
  • Spinach or kale for arugula: arugula is my favorite vegetable, and I think it adds such a nice peppery flavor here, but we have used spinach, kale, and even mixed greens in place of the arugula.
  • Cream for coconut milk: This soup doesn’t taste like coconut at all. The coconut milk is here to add some creaminess and slightly thicken the soup. You should be able to replace it with heavy cream or half and half with no change in flavor or consistency. (Though this is a variation I have not tested.)
  • Prep Time: 10
  • Cook Time: 26
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Keywords: AIP, autoimmune paleo, gluten free, ground pork, herbed pork, winter soup, soup recipe, AIP soup

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