Introduction
Pork and Apple Cider Soup with Root Vegetables is a rustic, comforting dish that beautifully blends savory and subtly sweet flavors. Tender pork, earthy root vegetables like carrots and parsnips, and a splash of apple cider create a warm, nourishing bowl that’s perfect for chilly fall and winter evenings.
This soup highlights the harmony of pork and apples—a classic pairing—enhanced with hearty root vegetables and fresh herbs. It’s rich but not heavy, making it equally satisfying as a weekday dinner or a festive holiday starter.
Why I Love This Recipe
I love this recipe because it feels like autumn in a bowl. The apple cider adds a delicate sweetness that complements the pork perfectly, while the root vegetables make the soup hearty and wholesome. It’s the kind of meal that warms you from the inside out, especially when paired with crusty bread.
What makes it even more lovable is its simplicity—it’s a one-pot meal, customizable, and tastes even better the next day.
Why This is a Must-Try Dish
- Balanced flavors: Sweet apple cider, savory pork, and earthy root vegetables.
- Hearty and filling: A complete meal in a bowl.
- Seasonal and comforting: Perfect for autumn and winter.
- Make-ahead friendly: Great for meal prep and leftovers.
Recipe Information
- Preparation Time: 20 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 6 servings
- Calories: ~340 per serving (approximate)
- Cuisine: American, Rustic/Seasonal
- Course: Soup, Main Dish, Dinner
Ingredients
For the Soup
- 1 ½ lbs boneless pork shoulder or pork loin, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 parsnips, peeled and diced
- 1 medium sweet potato, peeled and cubed
- 2 medium potatoes, peeled and cubed
- 1 tsp dried thyme (or 2 tsp fresh thyme)
- ½ tsp ground sage
- 1 bay leaf
- 2 cups apple cider (unsweetened, not vinegar)
- 4 cups chicken broth (or vegetable broth)
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Optional Additions
- ½ cup diced celery root (celeriac)
- ½ tsp smoked paprika (for a smoky flavor)
- Pinch of red pepper flakes (for heat)
Simple Cooking Directions
- Brown pork in olive oil.
- Sauté onion, garlic, and root vegetables.
- Add cider, broth, and seasonings; simmer until pork is tender.
- Finish with parsley and serve hot.
Step-by-Step Preparation
Step 1: Brown the Pork
- Heat olive oil in a large soup pot or Dutch oven over medium-high heat.
- Add pork cubes, season with salt and pepper, and brown on all sides (about 5–7 minutes). Remove pork and set aside.
Step 2: Sauté the Vegetables
- In the same pot, add onion and cook until softened (3–4 minutes).
- Stir in garlic and cook for 30 seconds.
- Add carrots, parsnips, sweet potato, and potatoes. Cook for 5 minutes, stirring occasionally.
Step 3: Simmer the Soup
- Return pork to the pot.
- Add thyme, sage, bay leaf, apple cider, and chicken broth. Stir well.
- Bring to a boil, then reduce heat and simmer uncovered for 35–40 minutes, until pork is tender and vegetables are cooked through.
Step 4: Finish and Serve
- Remove bay leaf.
- Taste and adjust seasoning with salt and pepper.
- Garnish with fresh parsley before serving.
How to Serve
- Serve hot in deep bowls with crusty bread or cornbread.
- Pair with a simple green salad for a complete meal.
- Garnish with extra thyme or grated Parmesan for added flavor.
Additional Recipe Tips
- Use unsweetened apple cider (not apple cider vinegar or apple juice) for best results.
- Pork shoulder will give a richer, more tender result than pork loin.
- Cut vegetables into similar sizes so they cook evenly.
- Let the soup rest for 10 minutes before serving to allow flavors to meld.
Variations
- Creamy Version: Stir in ½ cup heavy cream or coconut milk at the end.
- Spicy Twist: Use spicy sausage instead of pork shoulder.
- Vegetarian: Omit pork and use white beans for protein.
- Herb Lovers: Add rosemary or marjoram for a stronger herbal note.
Freezing & Storage
- Storage: Refrigerate in an airtight container for up to 4 days.
- Freezing: Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop; add a splash of broth or water if too thick.
Special Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon
- Ladle
- Cutting board and sharp knife
Conclusion
Pork and Apple Cider Soup with Root Vegetables is a hearty, rustic soup that captures the essence of comfort food with its savory-sweet balance. With tender pork, earthy root vegetables, and a hint of apple cider brightness, it’s both nourishing and flavorful. Perfect for cozy nights, holiday gatherings, or Sunday family dinners, this recipe is a must-try for anyone who loves wholesome, seasonal cooking.
Pork and Apple Cider Soup with Root Vegetables
Description
Pork and Apple Cider Soup with Root Vegetables is a rustic, comforting dish that beautifully blends savory and subtly sweet flavors. Tender pork, earthy root vegetables like carrots and parsnips, and a splash of apple cider create a warm, nourishing bowl that’s perfect for chilly fall and winter evenings.
Ingredients
For the Soup
Optional Additions
Instructions
-
Step 1: Brown the Pork : Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add pork cubes, season with salt and pepper, and brown on all sides (about 5–7 minutes). Remove pork and set aside.
-
Step 2: Sauté the Vegetables : In the same pot, add onion and cook until softened (3–4 minutes). Stir in garlic and cook for 30 seconds. Add carrots, parsnips, sweet potato, and potatoes. Cook for 5 minutes, stirring occasionally.
-
Step 3: Simmer the Soup : Return pork to the pot. Add thyme, sage, bay leaf, apple cider, and chicken broth. Stir well. Bring to a boil, then reduce heat and simmer uncovered for 35–40 minutes, until pork is tender and vegetables are cooked through.
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Step 4: Finish and Serve : Remove bay leaf. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.
