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Greek · Soup
Lemony Bean and Brassica Soup
A big pot of white beans with celeriac, parsnip, rutabaga, kohlrabi, carrot and leek, partly puréed for body, with Napa cabbage stirred in at the end and a finish of lemon, olive oil and dill. A whole cruciferous garden in a bowl.
- YieldServes 8
- Hands-on55 min
- Total1 h 43 min
- Difficulty
Ingredients
- ½lemon, for the acidulated water
- 1small celery root (celeriac), trimmed, peeled and diced
- 180 mlextra-virgin olive oil, 3/4 cup, divided: 60 ml for cooking, the rest to finish
- 1large red onion, chopped
- 1large leek, trimmed and chopped
- 1 bunchChinese celery, small; trimmed and chopped with the leaves
- 3 cupsNapa or Savoy cabbage, about 1/2 small head, finely shredded
- 1large carrot, peeled and chopped
- 1parsnip, peeled and cut into 1.5 cm dice
- 1rutabaga, peeled and cut into 1.5 cm dice
- 1kohlrabi, trimmed and cut into 1.5 cm dice
- 4 clovesgarlic, chopped
- 680 gcanned navy or other white beans, about 4 cups, drained, preferably organic
- 2.4 Lvegetable broth, stock or water, 10 cups
- 2 leavesbay leaves
- 6 sprigsfresh thyme
- 60 mlfresh lemon juice, strained juice of 1 lemon, or more to taste
- to tastesea salt and freshly ground black pepper
- 1 bunchfresh dill, small; leaves snipped or chopped
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