Pork cooked in a creamy soup and complemented by a selection of broccoli and cauliflower florets, with carrots for added colour. Using a soup is a great way to add flavour to a dish when you want a speedy supper.
Pork in a Creamy Sauce with Fresh Vegetables
- Preparation time: 20 minutes
- Cooking time: 25 minutes
- 4 pork chops, OR
- 450 g (1 lb) pork fillet/tenderloin divided into 4 portions (slice across horizontally and then halve each piece)
- 1 tbsp olive oil
- ½ onion, sliced
- 10 fl oz can creamy vegetable condensed soup, asparagus or broccoli work well
- 150 g (5 fl oz) water (⅔ cup)
- 2 carrots, sliced
- ½ small cauliflower
- ½ small broccoli crown
- You will also need a large frying pan/skillet
Heat the oil in the pan/skillet. Add the pork and onion, and sauté for 10 minutes over a medium-low heat, turning the pork half way through and turning the onions occasionally, until both are nicely browned. Remove from the pan/skillet and keep warm.
Drain off any fat from the pan/skillet and then add the soup and water. Stir until combined, also scraping off any crusty bits that have stuck to the bottom of the pan. Bring to just under the boil.
Return the pork to the pan/skillet. Cover the pan and let the soup simmer for 15 minutes until the meat is cooked through, stirring the soup occasionally.
Meanwhile, break the cauliflower and broccoli into small florets and steam along with the carrots for 7-10 minutes, until just tender.
Top the pork with the onion slices and spoon over the sauce.
Serve with the steamed vegetables.
Updated: April 7, 2018
This is a thick tomato soup made with plum tomatoes and chopped basil leaves to give it an Italian flavour. The bowls of soup are sprinkled with mozzarella cheese and garnished with extra basil leaves. Just serve with lovely, fresh crusty bread.
Mediterranean Tomato Soup
- Preparation time: 30 minutes
- Cooking time: 35 minutes
- 450 g (1 lb) plum tomatoes (6–8)
- 1 yellow onion, sliced
- 1 carrot, sliced
- strip of lemon rind
- 1 bay leaf
- salt and ground black pepper
- 1 tbsp fresh basil leaves, chopped, plus extra for garnishing
- 600 ml (20 fl oz) good vegetable or chicken stock (2½ cups)
- 28 g (1 oz) butter (2 tbsp, or ¼ stick)
- 28 g (1 oz) flour (1 tbsp)
- 85 g (3 oz) mozzarella cheese, grated/shredded (¾ cup)
Cut the tomatoes in half and, using a teaspoon, scoop out the seeds.
Put the tomatoes, onion and carrot into a large pan along with the lemon rind, bay leaf, seasoning, and basil.
Pour in the stock and bring to the boil. Then reduce the heat, cover the pan, and let it simmer for 30 minutes.
Leave to cool for 5 minutes and then liquidise.
In a clean pan, melt the butter and then stir in the flour. Let it cook over a low heat for 2 minutes.
Now, slowly, pour in the liquidised mixture, stirring constantly until blended. Bring to the boil then reduce the heat and let it simmer for a further 2 minutes.
Divide between four soup bowls and sprinkle the cheese in the centre of the soup. Serve immediately garnished with the reserved basil leaves and crusty bread.