Easy

Garden vegetable soup with pork bone stock

Name: Garden vegetable soup with pork bone stock
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 150 g Leek (100 g white soup, 50 g green stock); 150 g Turnip (peeled; washed leaves for stock); 500 g Fresh pork backbone (Not consumed: meaty bones for stock, reserve meat for another recipe); 180 g Potato; 160 g Onion; 200 g Cabbage; 160 g Carrot; 90 ml Extra virgin olive oil (45 ml stock, 45 ml soup); 1500 ml Water; 1200 ml Beef stock (Nutritional estimate of strained homemade stock, do not add extra stock); 3 g Parsley; 3 g Salt

Total time1 h 15 min Preparation and possible waiting 25 min · Cooking 50 min

Preparation and possible waiting: 25 min · Cooking: 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Beef stock.

Rating Not yet rated

Garden vegetable soup with pork bone stock. Cut the vegetables into small, even pieces so they cook together. Fresh backbone adds flavour without the salt of a cured piece.

Jump to steps

25 minpreparation and possible waiting

50 mincooking

4servings

1.333 kcalwhole recipe

333 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 15 min Preparation and possible waiting 25 min · Cooking 50 min

Preparation and possible waiting: 25 min · Cooking: 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Soup 1 to 2 hours Spanish

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Beef stock.

View full classification 11 tags

Diet

Omnivorous

Dish type

Soup

Meal

LunchDinner

Preparation

Boiling

Appliances

CasseroleStrainer

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Soup

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Trim the leek and reserve the white part. Wash the green part and turnip leaves thoroughly and chop.
Heat 45 ml oil in a saucepan. Cook green leek, turnip leaves, parsley and pork backbone for four minutes. Add 1.5 litres water and some salt. Cover and simmer for 20 minutes from boiling.
Strain the stock and skim excess surface fat. Set aside bones and leaves; they are not served in the soup.
Peel and dice potato, onion and turnip. Chop cabbage and white leek and peel and slice the carrots.
Heat the remaining 45 ml oil in another saucepan. Cook these vegetables for ten minutes. Add the strained stock and simmer for 15 to 20 minutes until potato and turnip are tender.
Taste and add the remaining salt if needed. Serve in four bowls.