Photo: Gabriel Gurrola
Vegetable Pot-au-Feu
7 ingredients
4 servings
openrecipes
Canned broth works fine here, but this simple soup will taste even more delicious if you use homemade stock.
Estimated Nutrition (whole recipe, rough)
318
Calories
35g
Protein
4g
Fat
36g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Savoy Cabbage | 1 cup shredded (89g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large carrots, peeled, cut on a diagonal into 2” pieces
- 2 large leeks, white and light-green parts only, cut on a diagonal into 2” pieces
- 2 large or 3 medium parsnips, peeled, halved lengthwise if large (remove woody center, if needed), cut on a diagonal into 2” pieces
- 1/2 medium head of savoy cabbage, cut into 4 wedges, each with some core attached
- 2 flat-leaf parsley sprigs plus 1 tablespoon chopped for garnish
- 5 homemade chicken stock or low-sodium canned chicken broth
- Kosher salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes