Savoy Cabbage and Celery Root Soup with Leek Confit

Name: Savoy Cabbage and Celery Root Soup with Leek Confit
Total time: 45 min
Yield: 7 servings
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

Savoy Cabbage and Celery Root Soup with Leek Confit might be just the hor d'oeuvre you are searching for. This recipe serves 7. Watching your figure? This gluten free recipe has 183 calories, 5g of protein, and 6g of fat per serving.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

184 kcal

Calories

5 g

Protein

6 g

Fat

28 g

Carbs

Ingredients

For 7 servings

Estimated cost~€5.00 · ~€0.70/serving

Instructions

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.