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Carrot, Potato, and Cabbage Soup Recipe

Recipe by: Dan Ladouceur

"This is an extremely easy soup to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook20 m
  • Ready In50 m
  • 1Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 161 cals
  • 4 large carrots, thinly sliced
  • 2 large potatoes, thinly sliced
  • 1 large onion, thinly sliced
  • 1/4 medium head green cabbage, thinly sliced
  • 2 cloves garlic, smashed
  • 6 cups chicken stock
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    161
    8%
  • Fat:
    3.1
    5%
  • Carbs:
    31.3
    10%
  • Protein:
    3.8
    8%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

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