If you live here in Pittsburgh, or really anywhere in Western Pennsylvania, then you know. Spring is NEVER coming! My crocuses are blooming in the yard, but I’m not sure I really believe them.
It seems so bitter out. Blustery. I’m told that’s a Pittsburgh term, and it so adequately describes the recent weather. It’s that kind of cold where you can’t get warm, even when you go inside. It just stays in your bones.
Soon, it will be asparagus and ramp season! So I know that Spring is on its way somewhere. In fact, next week is the first week of our Spring CSA share! In the meantime, this week, we’re savoring the last bit of warming root vegetables that winter has to offer. In this soup, I paired pork and root vegetables, but you could really use any meat you have on hand for this one. I also used a homemade vegetable stock.
Savor the cold with this soup!
ALMOST SPRING ROOT VEGETABLE AND PORK SOUP
4 cups Vegetable Stock or broth (see my recipe here)
1 medium onion, diced
5 whole cloves (NOT garlic cloves – just cloves)
1 tsp dried Tarragon
½ lb pork chop/loin, cut into bite sized pieces
2 Tbsp Whole Wheat Flour
1 Tbsp Olive Oil
2 small turnips, diced
2 carrots, sliced
1 parsnip sliced or diced (depending on size)
Parsley to garnish
Salt and pepper to taste
1. Simmer vegetable stock, diced onion, cloves and tarragon in a large pot.
2. Meanwhile, coat pork pieces with flour. Heat olive oil in a pan, and sear pork for about 5 minutes on each side until no pink is visible.
3. Add pork to simmering broth mixture.
4. Add turnips, carrots, and parsnips to pot. Simmer additional 20-30 minutes, until vegetables are fork tender. Remove the cloves before serving.
5. Garnish with parsley if desired.
6. Serve with a crusty bread to finish off the meal.
I hope you enjoy this soup as much as we did. It goes together fast, so it’s a perfect weeknight meal!
Happy, healthy eating!