Servings: 4 · Prep Time: 5 mins · Cooking Time: 30 mins
Total Time: 35 mins

Lunch | Soups

This low carb soup is inspired by a classic paprikash, rich with aromatic paprika and sweet bell pepper. Loaded with flavour, fats and low carb veggies, this is a great option for batch cooking. Simply freeze leftover portions for future meals.


  • pork mince (500g)
  • chicken stock (4 cups)
  • smoked paprika (2 tsp)
  • sour cream (2 tbsp)
  • white cabbage (1 1/2 cups roughly chopped)
  • red bell pepper (1 large de-seeded and thinly sliced)
  • red onion (1 medium peeled and finely chopped)
  • garlic (1 clove minced)
  • tomatoes (1 cup chopped)
  • olive oil (1 tbsp)
  • fresh parsley (1 tbsp chopped)


Heat the olive oil in a pan over a medium heat and add the pork mince. Cook until browned all over.\n\nAdd the onion, garlic, bell pepper and cabbage and stir well to combine. Sweat gently until just tender.\n\nAdd the paprika and tomatoes and stir into the vegetables.\n\nAdd the stock and bring to a gentle boil. Reduce to a simmer, cover and cook for 20 minutes.\n\nSpoon over sour cream and scatter with fresh parsley to serve.\n