Adapted from: The First Mess thefirstmess.com
Notes: Feel free to mix it up vegetable-wise, maybe swapping in some squash. You could add some cooked white beans. Ingredients:
-1 Tbs Olive Oil
-1 large Yellow Onion, small dice (1 3/4 cups)
-1 Leek, small dice
-4-5 cloves of Garlic, minced
-4-5 Thyme sprigs, chopped
-1-2 Parsnips, peeled and chopped (1 1/2 cups)
-1 Rutabaga
-2-4 Carrots, peeled and chopped (1 1/2 cups)
-1 ½ Tbs grainy mustard -salt + pepper to taste
-1 tsp Old Bay Seasoning (or make your version of it)
-1/4 C Lemon Juice
3- 1/2 C Vegetable Stock
For crispy cabbage:
-1/4 head of Cabbage, cut into 1/2 inch slices -2 tsp Olive Oil -salt + pepper and any other seasoning
Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside. Heat oil in a large soup pot over medium heat. Add the diced onions, sauté until soft and translucent. Add leeks and continue to sauté until the leeks are soft. Add the minced garlic and thyme and cook until fragrant, stirring constantly. Add the parsnips, rutabaga, and carrots and stir to coat in the oil. Add the mustard, salt + pepper to taste, and ‘Old Bay’. Stir to coat all the vegetables in spice. Add the lemon juice and stir. Add the vegetable stock to the pot, stir again, cover and bring to a boil. Once boiling, remove the lid and lower heat to simmer. Let the chowder cook and bubble until the parsnips and rutabaga pieces are tender, about 15 minutes. Use immersion blender to partially blend the soup. While the chowder is simmering, make the crispy cabbage. Place the sliced cabbage onto the parchment lined baking sheet. Mix oil and seasoning in a bowl with cabbage. Toss lightly to combine and spread cabbage out evenly on the baking sheet. Roast the cabbage for 10-15 minutes, or until browned on the edges and crispy in parts. You'll have to flip the cabbage around a few times while it's roasting. Serve warm cabbage on top of the hot vegetable chowder. Serves 3-4