Pork and Spinach Soup

Yield: Serves 4

Recipe by Dan Clapson

Some fragrant cinnamon (I know, who puts cinnamon in a soup? That’s crazy talk!) really does bring the flavours all together. Just trust me. Here’s a great soup recipe that you can rely on to keep you nice and cozy.


1 lb ground pork

1 yellow onion (diced)

2 cloves garlic (minced)

4 large carrots (½” sliced, approx. 5 cups)

2 tbsp butter

2 cups vegetable stock

1 14 oz can fire-roasted diced tomatoes

2 cups water

1 tbsp tomato paste

2 red potatoes (diced)

2 tsp chili powder

1 ½ tsp cinnamon

3 cups fresh spinach

salt and pepper

olive oil


  1. Brown the ground pork in a large pot with a spoonful of olive oil. Once the pork is completely cooked through, remove from pot and set aside for now. Discard any remaining liquid. In the same pot, cook the onion and garlic until softened, about 5 minutes.
  2. Add the sliced carrots and butter to the pot and let cook for another 5 minutes on medium-high heat. Pour the vegetable broth into the pot, reduce to medium heat and let simmer for 20 minutes. Use an immersion blender and puree until smooth.
  3. Next, add in the next 7 ingredients and continue to let cook for 30 minutes. 10 minutes before serving, stir in the fresh spinach and season to taste with salt and pepper.

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