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4 Courses to Love – Broth Seasoned with Pork + Vegetables (course one)

This soup is a great starter for multi-course meals. It's light, flavorful, and will prepare your taste buds for what's to come.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2

Ingredients

  • 2 cups unsalted vegetable stock
  • 1 rutabaga cut into small dice
  • 1 tsp canola oil
  • 1/4 red jalapeño cut into fine dice (smaller than small)
  • 3-4 thin slices of fennel bulb
  • 1-2 tsp thinly sliced green onion
  • salt TT

Instructions

Prepare the Vegetables:

  • Toss rutabaga in oil and roast on a hot pan in a 425 degree oven for 5 minutes.
  • Place a few pieces of roasted rutabaga, diced jalapeño, green onion, and 2 small slices of fennel into soup bowls.

Heat the Broth:

  • If cooking with meat, heat the vegetable broth in the pan the meat was cooked in for 5 minutes. If not, simply boil the vegetable stock for 5 minutes.

To Serve:

  • Ladle 1 cup of broth into each bowl over the vegetables and let it sit for 2 minutes, allowing the vegetables to cook slightly.