Pork and Apple Soup

Chopped roast pork, with thinly sliced apple, red onion, red pepper, rough cut carrot, tomato passata, plus rosemary and oregano, and black pepper. Plus pork and vegetable stock.

The onion, apple, red pepper and carrot were added to freshly boiled water, and brought to boiling point again, and simmered for fifteen to twenty minutes. Then the chopped pork was added, and the passata, and finally the pork and vegetable stock. The assemblage was left to simmer at a low heat for forty minutes under glass.

The soup was mashed for one minute, and then the herbs were added. The soup was allowed to simmer for another twenty minutes before serving (in this instance with homemade white spelt bread).

Pork and Apple Soup