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Potato, Parsnip, and Cabbage Soup Recipe

Recipe by: Aimgrrrl

"This is a delicious, flavorful soup with seasonal ingredients for early spring. Serve with lightly buttered whole-grain bread. Add tofu or chicken for additional protein if you wish."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook1 h 15 m
  • Ready In1 h 35 m
  • 1Combine the potatoes, parsnips, and vegetable bouillon base in a large pot with enough water to just cover the vegetables; season with the sea salt and black pepper. Bring the water to a boil over medium-high heat, and cook until the potatoes and parsnips are tender, 15 to 20 minutes.
  • 2Pour the mixture into a blender, filling the pitcher no more than halfway. Hold the lid of the blender closed with a folded towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Process in batches until all vegetables are pureed.
  • 3Return blended vegetables to the pot, and place over medium heat. Stir the applesauce, balsamic vinegar, garlic paste, and truffle oil into the soup; bring to a simmer, and reduce heat. Simmer until the flavors combine, about 50 minutes. Add the cabbage to the soup, and cook until the cabbage softens, about 10 minutes.
Ingredients
  • 20 servings
  • 53 cals
  • 3 cups cubed new potatoes
  • 2 parsnips, cut into 1-inch pieces
  • 2 tablespoons vegetable bouillon base (such as Better Than Bouillon®)
  • 2 quarts water, or as needed to cover
  • sea salt and freshly ground black pepper to taste
  • 1 cup applesauce
  • 2 tablespoons balsamic vinegar
  • 3 large cloves garlic, mashed into a paste
  • 1 teaspoon truffle oil
  • 1 head green cabbage, chopped
Nutrition

Amount per serving ( 5 total)

  • Calories:
    53
    3%
  • Fat:
    0.4
    < 1%
  • Carbs:
    11.9
    4%
  • Protein:
    1.5
    3%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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