January is National Soup Month, so why not celebrate with a bowl of Creamy Pulled Pork Soup. This soup is so comforting on a chilly day! This creamy AIP and Paleo-friendly soup is loaded with vegetables and protein-rich pulled pork, and made creamy without any dairy. It’s easy to make, low in carbs, and very tasty. This soup is a great way to use up leftover pulled pork and transform leftovers into a delicious fresh meal!

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AIP Pulled Pork Soup

This is a great soup to eat when you’re hungry and craving comfort food because it is high in protein thanks to the pulled pork, yet comforting and delicious. In addition to protein, which helps repair muscle tissue, pork is high in vitamins B6, B12, iron, and zinc, which help your body produce the thyroid hormone and keep the immune system healthy.

The other main ingredients in the soup are onions, carrots, celery, and cauliflower. The onion adds lots of flavor when sautéed with garlic and dried basil and oregano. Carrots add loads of vitamin A and fiber, keeping our vision and digestive systems healthy. Celery and cauliflower are great low-calorie ingredients to add to soup and add lots of minerals and nutrients to the soup, such as vitamins C, K, manganese, and fiber. All these nutrients in these vegetables help keep us full, regulate our digestive system, and contain antioxidants to help reduce inflammation and fight diseases.

https://www.amymyersmd.com/recipe/creamy-pulled-pork-soup/creamy pulled pork soup

Dairy-free creamy soup broth with a secret ingredient

The broth for this soup is made from three main ingredients: chicken broth, coconut milk, and cauliflower.

To make the broth extra rich, flavorful, and creamy, I take half of the cooked cauliflower florets from the soup and puree them with coconut milk, making a thicker, richer broth. I stir the creamy broth back into the soup, which thickens it and gives it a great creamy taste. 

I garnish the soup with fresh parsley, giving the whole soup a fresh, bright flavor.

creamy pulled pork soupcreamy pulled pork soup https://www.amymyersmd.com/recipe/creamy-pulled-pork-soup/creamy pulled pork soup

Ingredient variations

Soups are great because you can usually use whatever you have on hand to add to the pot. This soup works just as well with leftover chicken or turkey breast, if that’s what you have. If you want to add more vegetables to the soup, you can add some parsnips, pumpkin, or sweet potatoes. If you want to use different herbs instead of parsley, dried basil, and dried oregano, that will work too.

If you want to skip the coconut milk just double the amount of chicken broth and simply puree cauliflower with some of the chicken broth to make a creamy AIP-compliant broth.

Storing leftovers

Store any leftover soup in a sealed glass container in the refrigerator for up to 3 days. This soup thickens a little as it cools. If the broth separates while it is in the refrigerator, just stir it together before reheating it.

Other soup recipes you might like:

Creamy Pulled Pork Soup

Creamy Pulled Pork Soup

Creamy Pulled Pork Soup

Servings

Servings:

4

4

Prep Time

15 minutes

Cook Time

15 minutes

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Ingredients

Ingredients

  • 1 yellow onion diced
  • 3 3 cloves garlic minced
  • 1.5 360 cups ml carrot diced
  • 1.5 360 cups ml celery sliced
  • 1 4.929 tsp ml dried oregano
  • 1 4.929 tsp ml dried basil
  • 1 14.787 tbsp ml extra virgin olive oil
  • 2 480 cups ml The Myers Way® Bone Broth Collagen chicken
  • 4 960 cups ml cauliflower
  • 1 1 can coconut milk unsweetened
  • 3 720 cups ml pulled pork
  • flaked sea salt to taste
  • ground black pepper to taste
  • 2 29.574 tbsp ml parsley leaves diced

Instructions

Instructions

  1. Preheat a large soup pot and add the first 7 ingredients (olive oil, diced onion, minced garlic, diced carrot, sliced celery, dried oregano, and dried basil). Saute for 5 minutes over medium heat until the onion softens, don’t allow the onion to burn.
  2. Add the chicken broth, cauliflower florets, and about half the coconut milk. Bring to a boil, lower the heat, cover, and allow to simmer for 5-10 minutes, or until the cauliflower is fork-tender, or cooked to your liking. Remove from heat.
  3. Carefully scoop out about half of the cauliflower florets and add to a blender with the rest of the coconut milk. Blend until smooth and creamy.
  4. Add the creamy mixture back to the soup pot along with the pulled pork. Stir, and heat for 1-2 minutes until heated through. Remove from heat. Carefully taste and season with salt and pepper, if needed. Stir in fresh parsley and serve hot.