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
2 Tbsps
yellow onion
240 g
celery root
234 g
whole garlic clove
3 large
green onions
50 g
leeks
22.25 g
diced fuji apple
0.5
dijon style mustard
1 Tbsp
fresh rosemary
1 tsp
vegetable broth
1.18 l
baby potatoes
100 ml
savoy cabbage
210 g
kosher salt
1 tsp
black pepper
0.5 tsps
basmati rice
92.5 g
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:
Carbs
27 g
Fat
6 g
Protein
5 g
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