This carrot, potato, and cabbage soup is an extremely easy dish to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer.
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
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- ground black pepper to taste
Directions
Step 1
Combine carrots, potatoes, onion, cabbage, and garlic in a stockpot over medium-high heat. Pour in chicken stock and olive oil, then season with salt, parsley, thyme, basil, and pepper.
Step 2
Bring to a simmer and cook until carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 161 | |
% Daily Value * | |
Total Fat3g | 4% |
Saturated Fat1g | 3% |
Cholesterol1mg | 0% |
Sodium1196mg | 52% |
Total Carbohydrate31g | 11% |
Dietary Fiber5g | 17% |
Total Sugars5g | |
Protein4g | |
Vitamin C30mg | 151% |
Calcium53mg | 4% |
Iron1mg | 6% |
Potassium645mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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