Savoy Cabbage and Celery Root Soup with Leek Confit

Servings: 7

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

2 tablespoons extra virgin olive oil

1 medium yellow onion, diced (about 1½ cups)

1 medium celery root (also called celeriac), trimmed and diced (1½ to 2 cups)

3 large garlic cloves, minced

½ cup chopped scallions, green tops only

¼ cup Leek Confit

½ Fuji apple, peeled and diced

1 tablespoon country-style Dijon mustard

1 teaspoon minced fresh rosemary

5 cups vegetable broth

⅔ cup quartered baby potatoes

½ small savoy cabbage, thinly sliced (about 3 cups)

1 teaspoon kosher salt (or more, to taste)

½ teaspoon black pepper

½ cup brown basmati rice

½ cup grated Parmesan cheese, optional garnish

Equipment:

pot

Cooking instruction summary:

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.

 

Step by step:


1. Heat the olive oil in a heavy pot, such as a Le Creuset, over medium-high heat.

2. Add the onion, celery root, garlic, scallion tops, and leek confit. Saut until the onion softens, about 15 minutes.

3. Add the apple, mustard, and rosemary, and cook for another couple of minutes. The mixture will be very aromatic.

4. Add the remaining ingredients and bring to a low simmer. Cover and simmer for 40 minutes. Adjust seasoning if needed.


Nutrition Information:

Quickview
183 Calories
5g Protein
6g Total Fat
27g Carbs
10% Health Score
Limit These
Calories
183k
9%

Fat
6g
10%

  Saturated Fat
1g
11%

Carbohydrates
27g
9%

  Sugar
5g
7%

Cholesterol
6mg
2%

Sodium
1199mg
52%

Get Enough Of These
Protein
5g
10%

Vitamin K
54µg
52%

Vitamin C
20mg
24%

Manganese
0.4mg
20%

Vitamin A
854IU
17%

Phosphorus
139mg
14%

Fiber
3g
13%

Vitamin B6
0.26mg
13%

Calcium
113mg
11%

Folate
44µg
11%

Potassium
357mg
10%

Selenium
6µg
9%

Magnesium
32mg
8%

Copper
0.12mg
6%

Vitamin B1
0.09mg
6%

Vitamin E
0.91mg
6%

Zinc
0.81mg
5%

Iron
0.96mg
5%

Vitamin B2
0.09mg
5%

Vitamin B5
0.45mg
4%

Vitamin B3
0.82mg
4%

Vitamin B12
0.1µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Autumn Harvest Quail
Breaded Cauliflower Casserole and Happy Freaking Birthday
Eggnog Cheesecake Crumble Bars
Apple Salsa with Cinnamon Chips
Raspberry White Balsamic Vinaigrette
Strawberry Pretzel Dessert
Spiced Hot Cocoa
Ham and Creamy Potato Scallops
Easy Pizza Dip
No-Bake Cheesecake with Nectarines and Blueberries
Food Trivia

Onion is Latin for ‘large pearl’.

Food Joke

I eat my tacos over a Tortilla. That way when stuff falls out, BOOM, another taco.

Popular Recipes
Cheese Tortilla Chip Chicken Enchilada Chilaquiles

Closet Cooking

Tuna Macaroni Salad

Recipes Food and Cooking

Ice Cream Cake

My San Francisco Kitchen

Crunchy Chicken Salad Wraps

Recipe Girl

Cheese Blintzes Casserole

What Jew Wanna Eat