Vegetable stew with smoked pork

Ingredients for 3 servings:

• 2 carrots
• 1 kohlrabi
• 1 fennel bulb(s)
• 1 stalk(s) leek
• 250 g potatoes
• 1 bowl of garden cress
• 300 g smoked pork loin
• 4 tbsp crème fraîche
• 900 ml vegetable stock
• 1 can saffron
• 2 bay leaves
• 5 allspice berries
• some salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Peel and trim the carrots, and cut diagonally into wide slices. Peel and trim the kohlrabi, quarter them, and cut into wide sticks. Trim and quarter the fennel, and cut into wide sticks. Peel and halve the potatoes, and cut into wide slices. Wash and trim the leeks, and cut them into thick rings. Rinse the pork loin, pat dry, and dice them. Bring the vegetable stock to a boil in a large pot, then add the potatoes. Simmer gently for about 5 minutes. Then add the remaining vegetables, pork loin, bay leaves, allspice, and saffron, and simmer for another 10 minutes. After the cooking time, remove the bay leaves and allspice berries from the soup. Stir the crème fraîche into the soup. Season with salt and pepper, and let it stand for a moment. Serve the soup in deep bowls, sprinkle with garden cress, and serve immediately while hot.