Description
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.
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
- ground black pepper to taste
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 6