Cookstr Quinoa Soup With Pork Recipe Macro Nutrition Facts

Net Carbs are 8% of calories per serving, at 14g per serving. This food is keto-friendly.

How keto-friendly is Cookstr Quinoa Soup With Pork? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

Green implies that Net Carbs fall within standard keto diet guidelines.
Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

Explore Nutritional Insights

Click on the icon to expand each section below

Net Carbs are 8% of calories per serving, at 14g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Serving Size: 10 servings ( 290 g )

Amount Per Serving

Calories: 186

Total Fat: 8g

Saturated Fat: 2g

Polyunsaturated Fat: 2g

Monounsaturated Fat: 5g

Trans Fat: 0g

Cholesterol: 20mg

Sodium: 279mg

Total Carbohydrates: 17g

Dietary Fiber: 3g

Sugar: 3g

Protein: 11g

Calcium: 40mg Iron: 2mg

Potassium: 483mg Vitamin A: 38mcg

Vitamin C: 16mg Vitamin D: 0mcg

2 tablespoons olive oil
1 teaspoon ground annatto or sweet paprika
½ cup chopped scallions (white part and 1 inch of the green)
1 cup finely chopped leeks (white part and 1 inch of the green), washed well
1 medium-size ripe but firm tomato (5 to 6 ounces), peeled and chopped
4 cloves garlic, mashed into a paste
1 teaspoon salt and ½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
¾ pound lean pork from the leg or shoulder, trimmed of fat and cut into ½-inch cubes
6 cups hot water
1 pound boiling potatoes, peeled and cut into 1-inch cubes
¾ cup raw quinoa, cooked
¼ cup unsalted dry-roasted peanuts or natural peanut butter pureed with 1 cup milk
1 cup frozen peas
8 large fresh basil leaves, chopped
Pinch of cayenne pepper
Minced fresh parsley leaves for garnish