Carrot, Potato, and Cabbage Soup
This carrot, potato, and cabbage soup is an extremely easy dish to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer.
Ingredients
- 4 large carrots thinly sliced
- 2 large potatoes thinly sliced
- 1 large onion thinly sliced
- ¼ medium head green cabbage thinly sliced
- 2 cloves garlic smashed
- 6 cups chicken stock
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- ground black pepper to taste
Instructions
- Combine carrots, potatoes, onion, cabbage, and garlic in a stockpot over medium-high heat. Pour in chicken stock and olive oil, then season with salt, parsley, thyme, basil, and pepper.
- Bring to a simmer and cook until carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.