Ruby Root Vegetable Soup
3
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This dramatic-looking recipe (thanks, beets!) turns your leftover sheet-pan dinner into a silky, puréed soup with the help of chicken broth. The pieces of pork are shredded and seared separately in a skillet for a crispy topping.
Ingredients
Sheet-Pan Root Vegetable & Pork Hash
5 cup(s), search for the recipe in the WW app
Canola oil
1 Tbsp
Unsalted chicken stock
3½ cup(s)
Kosher salt
⅜ tsp
Black pepper
¼ tsp
Fresh parsley
2 Tbsp, chopped
Instructions
1
Remove the pieces of pork from the hash and transfer to a bowl. Shred the pork into bite-size pieces. In a medium nonstick skillet, heat the oil over medium-high. Add the pork and cook until well browned and crisp, 4 to 5 minutes.
2
In a medium saucepan, bring the remaining hash, broth, salt, and black pepper to a simmer over medium-high heat and cook until heated through, 3 to 5 minutes.
3
Using an immersion blender, purée the soup until smooth. Alternatively, transfer the soup to a countertop blender. Remove the center piece of the blender lid to allow steam to escape. Seal the blender with the lid and cover the opening with a kitchen towel. Blend on high speed until the soup is smooth.
4
Divide the soup among 4 bowls. Top each bowl with the crispy pork and parsley.
5
Serving size: 1 cup soup and about ¼ cup pork
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