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Soups & Stews: Colorful Vegetable Soup with Fried Fillet Pieces

5 from 7 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 47 kcal

Ingredients
 

the day before

  • 2 handfuls Green beans
  • 1,5 L Vegetable broth here i.m.Kb

Meat side dish

  • 350 g Pork tenderloin
  • Olive oil for frying
  • 1 medium Cut onion
  • 1 medium Olive oil
  • Herbs de Provence

for the soup

  • 5 medium Finely diced potatoes
  • 4 medium Diced carrots
  • 1 Diced Kohlrabi
  • 2 sprigs Freshly cut lovage
  • 1,5 L Vegetable broth
  • -

Instructions
 

The day before

  • I prepared the beans the day before, cooked them in vegetable stock and kept them in the fridge overnight.

cook in a wok

  • Peel, wash and cut the potatoes, carrots and kohlrabi, put everything in the wok, 2 tablespoons of vegetable stock, homemade here from my cookbook, pour over it and fill up with water. Bring everything to a boil and cook until the kohlrabies are done, as these are the toughest vegetables. Add the beans cooked the day before WITH the stock and heat everything.

Fry the fillet sepeat

  • Cut the pork tenderloin lengthways once and then slices across. Put oil in a pan and briefly sear the filet pieces, add and fry the cut onions briefly, then add everything to the rest, sprinkle with Provence herbs, bring to the boil once and let the soup steep for a good 2 hours.
  • Bon appetit, the soup was delicious.

Nutrition

Serving: 100gCalories: 47kcalCarbohydrates: 0.6gProtein: 4.2gFat: 3.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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