Pork and Vegetable Soup with Noodles
Delicious seared pork soup with veggies and noodles
Ingredients
- 2 lbs pork tenderloin trimmed and cut into bite sized pieces, seasoned with salt and pepper
- 1 onion diced
- 4 celery ribs diced
- 4 carrots diced
- 4 garlic cloves minced
- 1 small head of cauliflower cut into small florets
- 8 cups water more or less
- 2 cups egg noodles or spatzle noodles cooked according to package
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
- 1/2 tsp smoked paprika
- 2 tsp better than boullion paste more or less to taste
- sour cream for serving
- dried dill for garnish
Instructions
- Trim the tenderloins and cut into bite sized pieces. Season with salt and pepper. Heat 2 tbsp oil in a large stock pot over high heat until smoking and add 1/2 the pork. Allow to brown well, then stir, cooking until it is almost fully cooked but not quite. You don't want to dry it out. Remove to a plate and repeat with other 1/2 of pork.
- In the same pot, add a little more oil if needed. Add cauliflower and again allow it brown before stirring. Get some nice caramelization on it and set it aside as well. Add another tbsp of oil and reduce heat to medium. Add the onion, garlic, carrot and celery and a pinch of salt. Cook, stirring occasionally for about 3-4 minutes.
- Add in the broth, spices and better than bouillon as well as the cauliflower. Simmer for about 20 minutes until veggies are tender. Cook the noodles according the package. Drain and divide among bowls. Add the pork back into the soup and allow to simmer for a minute or two to reheat and finish cooking. Taste the soup and adjust the seasoning. If it is missing something, add a squeeze of lemon.
- Dish into bowls and top with some sour cream and a sprinkle of dill.
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