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My review
Carrot, Potato, and Cabbage Soup
Dan Ladouceur
"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
50 m servings 161 calsOriginal recipe yields 6 servings
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Directions
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 161 calories; 3.1 g fat; 31.3 g carbohydrates; 3.8 g protein; < 1 mg cholesterol; 1196 mg sodium. Full nutrition
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Reviews
Read all reviews 243288 Ratings
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Most helpful positive review
3/25/2009
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 sau...
Most helpful critical review
9/29/2009
I am not partial to thyme and there was far too much in this recipe (even at 1/4 tsp). Next "thyme" (ha! get it?) I will know to use less. I decided to crock pot this and it turned out well! 4 h...
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3/25/2009
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 sau...
2/18/2009
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 consistenc...
11/8/2011
Very good! A nice light soup that is also very forgiving. I doubled the recipe and used more carrots and cabbage. I also threw in a couple stalks of celery and a couple of parsnips (had to ge...
8/17/2010
Very tastey and easy to make. I kept the ingredients the same however I did not blend the soup. I finely chopped all the veggies, cooked and served.
3/17/2009
Excellent vegetable soup! We were having it with Rueben sandwiches, so didn't try it this time, but for a stand alone dinner soup, I might try it with kielbasa slices added. I did not blend the...
2/3/2009
Great! It was very easy to make and very forgiving because I wasn't too precise with the measurements. I'll definitely make this again.
12/7/2009
This was way better than I thought it would be. I blended half of it, it was a very nice texture. Also, I added a little bit extra basil/thyme (probably a 1/2 teas). And when I made the broth,...
9/29/2009
I am not partial to thyme and there was far too much in this recipe (even at 1/4 tsp). Next "thyme" (ha! get it?) I will know to use less. I decided to crock pot this and it turned out well! 4 h...