Savoy and leek soup with oven-baked pork tenderloin. Still a lot of meat left over from the weekend so I tossed together a creamy soup. Fry leeks and a little potatoes (make the soup thicker), add savoy cabbage and fry further until the cabbage softens. Season with salt, pepper, onion powder and pour on chicken broth. Boil for 10-15min and mix the soup smooth. Then add cream and serve with the meat. #Food