Spicy Vindaloo Soup

Name: Spicy Vindaloo Soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g Pork shoulder; 120 ml vinegar (red wine or cider); 30 g garlic; 20 g ginger; 15 g chilies (dried and fresh); 10 g cumin; 10 g coriander; 5 g turmeric; 3 g cinnamon; 2 g cloves; 5 g mustard seeds; 1000 ml vegetable broth; optional potatoes (optional)

A fiery and tangy soup inspired by the Goan Vindaloo curry, featuring pork, chilies, vinegar, and spices.

Total: 1 h 30 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 485
Protein: 42 g
Fat: 32 g
Carbs: 6 g

Ingredients

for 4 servings

Pork shoulder800 g
vinegar (red wine or cider)120 ml
garlic30 g
ginger20 g
chilies (dried and fresh)15 g
cumin10 g
coriander10 g
turmeric5 g
cinnamon3 g
cloves2 g
mustard seeds5 g
vegetable broth1000 ml
potatoes (optional)optional

Method

3 steps

Combine vinegar, minced garlic, grated ginger, chopped chilies, cumin, coriander, turmeric, cinnamon, cloves, and mustard seeds in a bowl. Add pork shoulder cubes and marinate for 2 hours.
Heat a large pot over medium-high heat and sauté the marinated pork until browned on all sides.
Pour in the vegetable broth, bring to a boil, then reduce heat to low and simmer for 60 minutes until the pork is tender.