6 Serves
55 Mins
Heat the cooking oil in a large stock pot over medium-high heat until it shimmers.
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SerbianVitamin K
331 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
119 µg / 400 µgCalcium
248 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
166 mg / 1,250 mgPotassium
1015 mg / 4,700 mgSodium
540 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
8 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Add the leeks, garlic, and celery to the pot and sauté, stirring frequently, for 3 to 4 minutes until the edges are golden.
Stir in the parsnips, potatoes, green cabbage, kale, mixed vegetables, vegetable stock, salt, and black pepper.
Reduce the heat to medium, cover the pot, and bring the mixture to a boil. Once boiling, reduce the heat to a low simmer and cook for 30 to 35 minutes until all vegetables are tender.
Remove from heat, stir in the lemon juice, and use an immersion blender to process the soup until completely smooth.
6
g45
g9
g
