Carrot, Potato, and Cabbage Soup98 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
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 161 cal
- 3.1 g
- 31.3 g
Based on a 2,000 calorie diet
Reviews (98)Rate This Recipe
"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."
"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."
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