Carrot, Potato, and Cabbage Soup Recipe
Saturday, June 20, 2020
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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.
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
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1 pinch ground black pepper to taste
Directions/Instructions
Stage 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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