Recipe information
Yield
4 Servings
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
cups homemade chicken stock or low-sodium canned chicken broth
Kosher salt and freshly ground black pepper
Preparation
Step 1
Place carrots, leeks, parsnips, cabbage, parsley sprigs, and stock in large heavy pot. Bring to a boil; reduce heat to low, cover, and simmer until vegetables are tender but not falling apart, about 20 minutes.
Step 2
Season with salt and pepper. Garnish with chopped parsley.