White cabbage soup with pork filet, carrots and pears

Name: White cabbage soup with pork filet, carrots and pears
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g White cabbage; 250 g Carrots; 1 collar Spring onions; 1/2 bunch Thyme; 1 (250 g) Pork tenderloin; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TEASPOONS Instant vegetable stock; 1 Pear; 8 discs (15 g each) Baguette bread; 7-10 Tbsp Aluminium foil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g White cabbage
250 g Carrots
1 collar Spring onions
1/2 bunch Thyme
1 (250 g) Pork tenderloin
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TEASPOONS Instant vegetable stock
1 Pear
8 discs (15 g each) Baguette bread
7-10 Tbsp Aluminium foil

Directions

1
Clean the cabbage, wash it and cut into fine strips. Clean, peel and wash carrots and cut them into diagonal slices. Leek onions clean, wash, cut into strips. Wash thyme, dab dry, put aside some for garnishing, chop the rest finely.
2
Wash the fillet, dab dry. Heat oil in a pot. Brown the fillet on all sides. Take it out, season with salt and pepper. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12 minutes.
3
Sauté thyme, cabbage, carrots and spring onions in the frying fat. Add 750 ml water and bring to the boil, stir in the stock. Season with pepper and cook covered for about 15 minutes. Wash, quarter and core the pear, cut into slices.
4
Add to the soup in the last 5 minutes of cooking time. Take the fillet out of the oven, wrap it in foil and let it rest. Season soup with salt and pepper. Cut the fillet into slices and serve with the soup.
5
Bread to go with it.