Roast Veg Soup With Hoisin Pork Recipe

The perfect soup to combine with your tasty pork leftovers

General info

Serves: 4
Cooking Time: 2 hours 30 mins


  • 200g potatoes, peeled and halved
  • 20g duck fat
  • 2 large onions, quartered few whole garlic cloves
  • 2tsp olive oil

For the celeriac mash

  • 15g butter
  • 1 onion, peeled and slice
  • 1 clove of garlic, peeled
  • 200g celeriac, peeled and cut into cubes
  • 1 litre vegetable stock
  • Salt and ground black pepper freshly-grated nutmeg
  • 200g leftover roast pork
  • 2-3tbsp hoisin sauce dash of sunflower oil
  • 4 spring onions, sliced


  1. Heat the oven to 190°C, 170°C fan, then roast the potatoes in duck fat for 1 hour 30 minutes. In a separate roasting tin, roast the onions and garlic with the olive oil for 1 hour, and then leave to cool.
  2. For the mash, heat half the butter in a pan, add the onion and garlic, then cover and cook for 5 minutes.
  3. Add the celeriac and cook, covered, for 5 minutes. Add about 300ml of water, then cover and simmer for about 20 minutes, until the celeriac is soft. Drain, then dry a little over the heat. Add the rest of the butter, then mash well and season with salt, pepper and nutmeg.
  4. Chop potatoes, onion and garlic and put in a pan with the vegetable stock. Bring to the boil and simmer for 5 minutes. Add the mash and simmer for another 5 minutes. Whizz until smooth, then season well.
  5. Chop the pork into small pieces and mix with the hoisin sauce. Heat the sunflower oil in a wok, and add the pork and spring onions. Stir-fry for 5 minutes. Ladle the soup into bowls and spoon the pork on top. Grind black pepper over.

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