One-pot pork and vegetable soup

This soup is a one-pot wonder for cold and cozy autumn evenings.

With the combination of homemade broth, lean pork, root vegetables, herbs and spices it provides lots of nourishing for body and soul – the perfect gut healthy meal.

PS the ginger adds anti-inflammatory properties and is great for fighting colds.

INGREDIENTS

1 onion, finely chopped

1 small leek, finely chopped

2-3 cm fresh ginger, finely chopped

1 parsnip, finely chopped

7-8 potatoes, peeled and cut bite-sized

1 handful kale, finely chopped

1 sprig fresh rosemary

The end of a parmesan cheese if you have

Ca. 1 liter broth. Homemade is fab (recipe below) but store-bought works too. If using store-bought, add a cinnamon stick and 2-3 star aniseeds for extra flavor

700-800 grams pork filet, bite-sized

Oil and some butter for cooking + garlic bread to serve.

METHOD

In a pot, heat some oil and cook the onion until see-through.

Add leek, ginger, parsnip, potatoes, and stir 2-3 minutes to combine the flavors.

Add broth, rosemary, parmesan and cook on low heat until potatoes start to soften – then add kale.

In a separate pan on medium-high heat, melt some butter and sear the meat until brown (not cooked through) and add to the pot with all the vegetables. Let simmer on low heat until the meat is done, 10-15 minutes.

Serve with garlic bread.

Tip: Save the ends of parmesan cheeses and place in freezer, to be used in soups and stews for extra flavor

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