Carrot, Potato, and Cabbage Soup

98 Reviews

Prep: 30 min
Cook: 20 min
Ready In: 50 min

“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.” - by Dan

Directions

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; 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.

Nutrition

Amount Per Serving (6 total)

Calories
161 cal
8%

Fat
3.1 g
5%

Carbs
31.3 g
10%

Based on a 2,000 calorie diet

Reviews (98)

Rate This Recipe

Melissa123

Feb. 18, 2009

"A really easy recipe when you want a nice hot, soup FAST. I didn't have cabbage on hand so I threw in an equivalent amount of celery and it turned out delicious. It's just the right consistency, som..." See moreething that always seems to be an issue when blending soups. I will definitely make it again."

cooks4forty

Mar. 27, 2009

"This was absolutely delicious. I added kale at the end, and could feel the health as I ate it. The only reason I didn't give it five stars is because the method could be improved. I first sauteed t..." See morehe veggies before adding the broth to develop their flavor more."