Gluten free

Savoy cabbage celery root soup with leek confit

Name: Savoy cabbage celery root soup with leek confit
Total time: 45 min
Yield: 7 servings
Ingredients: 2 Tbsps extra virgin olive oil; 1.5 cups yellow onion; 1.5 cups celery root; 3 large whole garlic clove; 0.5 cup green onions; 0.25 cup leeks; 0.5 diced fuji apple; 1 Tbsp dijon style mustard; 1 tsp fresh rosemary; 5 cups vegetable broth; 0.67 cup baby potatoes; 3 cups savoy cabbage; 1 tsp kosher salt; 0.5 tsps black pepper; 0.5 cup basmati rice; 0.5 cup grated parmesan cheese

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

2 Tbsps

yellow onion

1.5 cups

celery root

1.5 cups

whole garlic clove

3 large

green onions

0.5 cup

leeks

0.25 cup

diced fuji apple

0.5

dijon style mustard

1 Tbsp

fresh rosemary

1 tsp

vegetable broth

5 cups

baby potatoes

0.67 cup

savoy cabbage

3 cups

kosher salt

1 tsp

black pepper

0.5 tsps

basmati rice

0.5 cup

grated parmesan cheese

0.5 cup

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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