Carrot, Potato, and Cabbage Soup
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
Shop ingredients
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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.
Source
Original recipe: View Original
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