Carrot, Potato, and Cabbage Soup

Carrot, Potato, and Cabbage Soup

124 Reviews 11 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Dan
Recipe by  Dan

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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; 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.

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Reviews (124)

Rate This Recipe
Melissa123
81

Melissa123

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, something that always seems to be an issue when blending soups. I will definitely make it again.

cooks4forty
68

cooks4forty

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 the veggies before adding the broth to develop their flavor more.

Dana
53

Dana

This soup is easy to make and really good! I did not blend it, though.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 161 cal
  • 8%
  • Fat
  • 3.1 g
  • 5%
  • Carbs
  • 31.3 g
  • 10%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 1196 mg
  • 48%

Based on a 2,000 calorie diet

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Carrot Soup with Potatoes and Cream

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Curried Sweet Potato and Carrot Soup