Carrot, Potato, and Cabbage Soup Recipe

This is a very simple soup to make. It freezes quite well, so you can twofold or significantly increase the formula and keep it in the cooler.


  • 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
  • 1 pinch ground black pepper to taste


Stage 1 

  1. Consolidate the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high warmth; bring to a stew and cook until the carrots are delicate, around 20 minutes. Move to a blender in little clusters and mix until smooth.
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