Best 2 Carrot Potato And Cabbage Soup Recipes

Carrot, potato, and cabbage soup is a hearty and flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. The soup is made with a simple combination of carrots, potatoes, cabbage, and broth. It can be seasoned with a variety of herbs and spices, such as thyme, rosemary, and black pepper. The soup can be served with a side of bread or crackers.

Here are our top 2 tried and tested recipes!

VEGAN CABBAGE, CARROT AND POTATO SOUP

Vegan Cabbage, Carrot and Potato Soup image

This delicious creamy soup is gluten and sugar free as well as vegan. It is fine for the 21 day Quantum Wellness Cleanse.

Provided by Ex-Pat Mama

Categories Beans

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

4 cups cabbage, chopped
8 leaves lettuce, any kind will do
3 large carrots, chopped
3 medium potatoes
1 onion, chopped
3 garlic cloves, crushed
1 (15 ounce) can chickpeas, undrained
2 teaspoons salt
6 cups vegetable broth

Steps:

Place all ingredients in a large soup pot. Bring to a boil.
Reduce heat and allow to simmer for about 35 minutes.
Remove from heat and use an immersion blender to thoroughly blend the soup. Serve immediately.

CARROT, POTATO, AND CABBAGE SOUP

Carrot, Potato, and Cabbage Soup image

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.

Provided by Dan Ladouceur

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 31.3 g, Cholesterol 0.7 mg, Fat 3.1 g, Fiber 4.7 g, Protein 3.8 g, SaturatedFat 0.6 g, Sodium 1195.9 mg, Sugar 4.8 g

Tips:

To save time, use pre-cut vegetables or a food processor to chop the carrots, potatoes, and cabbage.
If you don't have chicken broth on hand, you can use vegetable broth or water. Just be sure to add a little extra salt and pepper to taste.
If you want a thicker soup, add a cornstarch slurry (equal parts cornstarch and water) to the boiling soup and stir until thickened.
Garnish the soup with fresh parsley, dill, or chives before serving.
Serve the soup with a side of crusty bread or crackers for dipping.

Conclusion:

Carrot, potato, and cabbage soup is a hearty, flavorful, and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. This soup is also a good source of vitamins and minerals, including vitamin C, potassium, and fiber. So next time you're looking for a quick and easy meal, give this carrot, potato, and cabbage soup a try.