Carrot, Potato, & Cabbage Soup
instructions
1. Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat.
2. Bring to a simmer and cook until the carrots are tender, about 20 minutes.
3. Transfer to a blender in small batches and blend until smooth.
chef: Emily Mariko
1. Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat.
2. Bring to a simmer and cook until the carrots are tender, about 20 minutes.
3. Transfer to a blender in small batches and blend until smooth.
chef: Emily Mariko
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
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon salt
ground black pepper to taste
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
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon salt
ground black pepper to taste
nutrition facts
Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Servings Per Recipe: 6
Calories: 161
Protein: 3.8g
Carbohydrates: 31.3g
Dietary Fiber: 6.2g
Sugars: 4.7g
Fat: 3.8g
Saturated Fat: 2.9g
Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Servings Per Recipe: 6
Calories: 161
Protein: 3.8g
Carbohydrates: 31.3g
Dietary Fiber: 6.2g
Sugars: 4.7g
Fat: 3.8g
Saturated Fat: 2.9g