Vegetable Potage
Ingredients
- 5 cups water ⓘ
- 2 cups chopped peeled celeriac ⓘ
- 1 1/2 cups sliced carrots
- 1 1/4 cups diced onion
- 1 cup diced peeled potato ⓘ
- 1 cup chopped Granny Smith apple (1 large apple) ⓘ
- 1 cup sliced leek ⓘ
- 1/2 cup chopped peeled Jerusalem artichoke ⓘ
- 3/4 teaspoon salt ⓘ
- 3 thyme sprigs ⓘ
- 2 garlic cloves ⓘ
- 2 bay leaves ⓘ
Instructions
- Combine all ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Discard thyme and bay leaves. Place vegetable mixture in a blender in 2 batches; process until smooth.
Nutrition & Diet Analysis (per serving)
485
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).