Savoy Cabbage Soup

READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a Dutch oven heat olive oil and bay leaves.
  • Add onions, carrots, celeriac root, garlic, 1-tablespoon summer savory, fresh thyme, 1/4-cup cilantro, sea salt, black pepper and sweat vegetable 4-6 minutes or until tender.
  • Add white Bryra wine and reduce by half.
  • Add vegetable stock, potatoes, rutabagas, green beans, tomatoes and savoy cabbage. Stir the soup, do not cover.
  • Bring the soup to a full boil and reduce to a simmer for 20-minutes.
  • Add remaining summer savoy, cilantro and stir the soup. Season soup with sea salt and fresh cracked black pepper to taste.
  • Place soup in warm bowls adding 1-cup fresh baby spinach and serve.
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