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.
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.
This soup is easy to make and really good! I did not blend it, though.
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 get used up). I also added about 1 tsp of curry and a splash of apple cider vinegar (as others suggested). Used the immersion blender right in the pot to blend everything up. Will put on the Winter soup rotation. Thanks for sharing!
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 soup, as I kind of liked the rustic look and feel of it as it was. I did add a little bit of instant potato buds to slightly thicken the broth. YUMMY soup!
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.
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 hours on high was perfect. I also didn't blend it. Could use a tad more salt. Will try the recipe again only modifying the spices a bit... maybe more basil?
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.
I was looking for something to make with a bag of pre cut cabbage that I had on hand and I came across this soup. I used 8 cups of vegetable stock, powdered thyme, and about 2 tsps of parsley (no other herbs). Definitely saute the vegetables first in a bit of olive oil and butter if you like. The increase in flavor makes it very worth while. I pureed about 3-4 cups of the soup which gave the soup some additional flavor and added body but still left the fun chunky pieces to eat. This is what I would do again the next time. If you aren't worried crazy about calories, right before you take the soup off the heat, swirl in about 2-3 tablespoons of butter which will give the soup a great sheen and flavor. Great soup to serve with Irish Soda Bread on a cold March day. Thank you for sharing.
