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🧆 Middle Eastern · Soup · Easy difficulty · Contains meat or poultry

High-Fibre Middle Eastern Pork Hearty Soup

A high fibre hearty soup with pork, sumac, cumin and za’atar, Middle Eastern flavours and no gluten.

Prep time
12 min
Cook time
23 min
Total time
35 min
Servings
4
Calories
431 kcal
Protein
24 g
Carbs
41 g
Fat
19 g
Course
Soup

About this Middle Eastern soup

High-Fibre Middle Eastern Pork Hearty Soup is a Middle Eastern soup built around pork tenderloin. It takes about 35 min from start to finish, 12 minutes of prep and 23 minutes of cooking, and serves 4.

Cooking method: soup. Difficulty is rated easy. Contains meat or poultry, and marked gluten-free in our data.

Good for: high fibre, meal prep, one-pot wonders.

Ingredients

Quantities are for 4 servings. Change the servings in the app to rescale them automatically.

  • 450 g pork tenderloin, sliced
  • 1 litre gluten-free vegetable or chicken stock
  • 2 cups cucumber, chopped
  • 2 carrots, diced
  • 1 onion, diced
  • Seasoning: sumac, cumin and za’atar
  • Sauce: 2 tbsp tahini and the juice of 1 lemon
  • 2 tbsp olive oil
  • Salt and black pepper, to taste

Method

  1. Step 1. Soften the onion and carrots in a splash of olive oil for 5 minutes.

    Heat
    Medium to high, stir or flip now and then
    Look for
    Golden-brown edges, a steady sizzle and a toasty smell.
    Why it matters
    Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
    Avoid
    Overcrowding the pan: the temperature drops and food steams. Cook in batches.

  2. Step 2. Add the sumac, cumin and za’atar and cook for 1 minute until fragrant.

    Heat
    Keep the heat steady
    Look for
    The new ingredient is coated and the mixture returns to a gentle bubble.
    Why it matters
    Adding things in order lets each ingredient cook for just the right time.
    Avoid
    Dumping everything in at once: delicate items turn mushy before tougher ones are done.

  3. Step 3. Add the pork, cucumber and stock; bring to a boil.

    Heat
    Keep the heat steady
    Look for
    The new ingredient is coated and the mixture returns to a gentle bubble.
    Why it matters
    Adding things in order lets each ingredient cook for just the right time.
    Avoid
    Dumping everything in at once: delicate items turn mushy before tougher ones are done.

  4. Step 4. Simmer gently for 25 minutes until everything is tender.

    Heat
    Low, with small lazy bubbles
    Look for
    Small bubbles break the surface gently; the sauce thickens and the food turns tender.
    Why it matters
    Gentle, steady heat softens tough fibres and lets flavours blend without drying things out.
    Avoid
    Letting it boil hard, which toughens meat and reduces the liquid too fast. Lifting the lid too often loses heat.

  5. Step 5. Season to taste and stir in 2 tbsp tahini.

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

  6. Step 6. Ladle into bowls and top with mint and parsley.

    Heat
    Warm plates
    Look for
    Hot food on warm plates with a fresh, bright garnish on top.
    Why it matters
    Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
    Avoid
    Waiting too long: the dish cools and crisp parts go soft.

Chef's tip

Add a tablespoon of ground flax or chia for extra fibre.

Equipment you will need

  • Large pot
  • Ladle
  • Hand blender (optional)

Nutrition per serving

Estimated per serving: 431 kcal, 24 g protein, 41 g carbohydrate and 19 g fat. Roughly 22% of the energy comes from protein, 38% from carbohydrate and 40% from fat, using standard energy values.

Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.

When to cook High-Fibre Middle Eastern Pork Hearty Soup

Substitutions and variations

  • Blend half the soup for a creamy texture without dairy.
  • Use vegetable stock to keep it vegetarian, and check labels for hidden gluten or animal products.
  • Freeze in portions before adding delicate garnishes, and add them fresh when reheating.

Frequently asked questions about High-Fibre Middle Eastern Pork Hearty Soup

How long does High-Fibre Middle Eastern Pork Hearty Soup take to make?

It takes about 35 min in total: 12 minutes of prep and 23 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.

How many calories are in one serving?

Each serving has about 431 kcal, with 24 g protein, 41 g carbohydrate and 19 g fat. These are estimates for the recipe's 4 servings.

Is High-Fibre Middle Eastern Pork Hearty Soup gluten-free?

It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.

Is it suitable for vegetarians or vegans?

No, it contains meat or poultry. For a meat-free version, swap the main ingredient for tofu, chickpeas or mushrooms and adjust the cooking time.

How difficult is it to cook?

It is an easy recipe with simple steps and minimal timing pressure, so it suits beginners.

Can I make High-Fibre Middle Eastern Pork Hearty Soup ahead or freeze it?

Yes. Cool it quickly, refrigerate for up to 3-4 days, or freeze for up to 3 months. Reheat until steaming hot throughout.

How many servings does it make?

This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.

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