Savoy cabbage celery root soup with leek confit
Gluten free

Savoy cabbage celery root soup with leek confit

A gluten-free Savoy Cabbage and Celery Root Soup with Leek Confit that serves 7 and covers 10% of your daily vitamins and minerals. Perfect for Autumn events, this flavorful soup is made with vegetable broth, garlic cloves, celery root, and other ingredients, taking about 45 minutes to prepare.

Ingredients

extra virgin olive oil

extra virgin olive oil

2 Tbsps

yellow onion

yellow onion

240 g

celery root

celery root

234 g

whole garlic clove

whole garlic clove

3 large

green onions

green onions

50 g

leeks

leeks

22.25 g

diced fuji apple

diced fuji apple

0.5

dijon style mustard

dijon style mustard

1 Tbsp

fresh rosemary

fresh rosemary

1 tsp

vegetable broth

vegetable broth

1.18 l

baby potatoes

baby potatoes

100 ml

savoy cabbage

savoy cabbage

210 g

kosher salt

kosher salt

1 tsp

black pepper

black pepper

0.5 tsps

basmati rice

basmati rice

92.5 g

grated parmesan cheese

grated parmesan cheese

50 g

Method

  • Heat the olive oil in a heavy pot, such as a Le Creuset, over medium-high heat.
  • Add the onion, celery root, garlic, scallion tops, and leek confit. Saut until the onion softens, about 15 minutes.
  • Add the apple, mustard, and rosemary, and cook for another couple of minutes. The mixture will be very aromatic.
  • Add the remaining ingredients and bring to a low simmer. Cover and simmer for 40 minutes. Adjust seasoning if needed.

Nutrition:

183 kcal

Carbs

27 g

Fat

6 g

Protein

5 g

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