Carrot, Potato and Cabbage Soup

This is an easy soup to make that freezes very well.  The recipe makes about 6 to 8 servings.


3 carrots, thinly sliced

3/4 to 1-pound of potatoes, thinly sliced

Fresh garlic, chopped up – 1/3 to 1/2 cup

Small head of green cabbage, thinly sliced

6 cups of chicken stock or vegetable stock

Olive oil

Fresh thyme if you have it

Fresh parsley – 1/4 cup, chopped

Salt and pepper to taste

Lemon or rice vinegar


Sauté the garlic in the olive oil. Combine the vegetables and herbs in a soup pot with the stock and heat to a simmer.  Cook until the vegetables are completely soft – about 20 to 30 minutes, depending on the size of the pieces.  Transfer to a blender in small batches and blend until smooth.  Taste the soup.  Add salt and pepper as needed. Add a few drops of lemon juice or vinegar, stir and taste again. Adjust the flavors as needed.

meal or course
brunch, buffet, dinner, side, soup