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  • Lily Scott

Pork and Apple Soup


Often when I have leftovers in my house, they find their way into my soup pot. For this recipe, I had some cooked pork tenderloin, an apple and a few other odds and ends rolling around in the fridge. Paired with some Lily's Ladle Bone Broth, it made a great sweet and savory, quick weeknight meal.


This recipe calls for cooked pork tenderloin. You can use any leftover cooked protein here. Or grab some convenient sausages and cook them on the grill or in a pan, slice, and add to the soup when the protein is called for.


Time: approx 25 mins

Yield: 4 dinner servings


INGREDIENTS

1 tbsp extra virgin olive oil

1/2 red onion, chopped

1/2 fennel bulb, chopped

1 whole apple, cored and cubed

4 cloves garlic, chopped

1/2 cooked pork tenderloin, cubed

1 pint Lily's Ladle Chicken Bone Broth

2 cups water

Salt and pepper

Parsley for garnish


METHOD

1. In a soup pot over medium heat, add olive oil, red onion, fennel and apples. Sauté 5-7 mins until fragrant, add garlic and stir.


2. Add bone broth, water and pork. Bring to a boil, then reduce heat, cover and simmer for 15 mins.


3. Season with salt and pepper to taste, garnish with parsley. Enjoy!!

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