Best 8 Potato Parsnip And Cabbage Soup Recipes

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Potato, parsnip, and cabbage soup is a hearty, flavorful soup that is perfect for a cold winter day. This soup is easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, creamy or chunky, there is a recipe out there for you. With so many different ways to make this soup, you are sure to find one that you and your family will love.

Here are our top 8 tried and tested recipes!

CABBAGE AND POTATO SOUP



Cabbage and Potato Soup image

I got this recipe from a friend who found it in the Canadian Living magazine. It is my "special soup" that I serve on special occasions and to guests . Everyone loves it.

Provided by Dotty2

Categories     Lunch/Snacks

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

3 cups chicken broth
2 cups shredded cabbage
2 medium potatoes, pared and diced (about 1 pound)
2 tablespoons butter
1 cup chopped leek
3 tablespoons all-purpose flour
3 cups half-and-half, divided
2 teaspoons Dijon mustard
3/4 teaspoon Worcestershire sauce
1/2 teaspoon caraway seed
1/4 teaspoon pepper
1/8 teaspoon salt
2 -3 drops Tabasco sauce

Steps:

  • In a large saucepan, heat broth over medium heat.
  • Add cabbage and potatoes.
  • Cover and simmer about 10 minutes until potatoes are tender.
  • In a large skillet, over medium heat melt butter.
  • Add leeks and cook until tender.
  • Stir in flour (into leek mixture) and cook 2-3 minutes.
  • Add 1 cup half and half to the broth mixture.
  • Add leek mixture to broth mixture.
  • Add remaining ingredients.
  • Stir in remaining 2 cups half and half.
  • Cook over low heat 10-15 minutes.

THE BEST POTATO-SAUSAGE-CABBAGE SOUP



The Best Potato-Sausage-Cabbage Soup image

My mom has cooked this as long as I can remember- I don't know where the recipe started. She sent me to college with the recipe and after 15 years I've not been able to top it. Recipe requests come after every serving. It is even better the second day, but it normally doesn't last that long in our house! A perfect comfort food!

Provided by Dantana

Categories     Potato

Time 1h15m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 10

1 lb roll Bob Evans sausage
2 celery ribs
1/3 head cabbage
1 onion
7 cups water (see note below!)
2 tablespoons chicken bouillon
1 (2 lb) bag of square cut hash browns
1/4 cup milk
1/2 cup sour cream
2 tablespoons all-purpose flour

Steps:

  • Brown the sausage in a large skillet.
  • Remove the sausage with a slotted spoon and leave drippings and browned bits in the pan.
  • Chop celery, cabbage and onion. Cook in the grease from the sausage until soft (10-15 minutes).
  • Transfer the cooked sausage and cabbage mixture to a large soup kettle.
  • Add the water, chicken bouillon and hash browns and cook over medium heat for 30 minutes.
  • Mix the milk, sour cream and flour in a small bowl until smooth.
  • Add the milk mixture to the soup and simmer 10 more minutes.
  • **My Mom's original recipe called for 5 cups of water and that never seemed to be enough when I made it. If you stick between 5-7 cups you can make the soup as thick or thin as you would like. Well, maybe not thin! Making this soup thin and brothy would be a crime!

PARSNIP AND POTATO SOUP



Parsnip and Potato Soup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 23

6 slices bacon, cut into thirds
2 tablespoons butter, plus more to serve
2 large russet potatoes, peeled and diced (about 1 1/4 pounds)
4 cloves garlic, chopped
3 to 4 large or 6 medium parsnips, peeled and chopped (about 3 cups)
1 onion, chopped
Black pepper
About 1/8 teaspoon grated or freshly grated nutmeg
1 bundle fresh parsley, tied with string
4 cups chicken stock, Poached Chicken recipe follows
Salt
1 cup cream
Chives, chopped or snipped, for garnish
Sourdough rolls or English muffins, toasted and buttered, for serving
1 small chicken (2 1/2 to 3 pounds)
2 bay leaves
2 cloves garlic, crushed
A few ribs celery from heart, coarsely chopped
A few sprigs parsley with stems
1 carrot, coarsely chopped
1 onion, quartered
Salt and peppercorns
Salt and peppercorns

Steps:

  • Heat a soup pot over medium-high heat. Add the bacon and render until crisp. Remove the bacon, finely chop and reserve for later use. Spoon off all but a few tablespoons of the smoky drippings. Melt the butter into the drippings and reduce the heat a bit. Add the potatoes and stir to coat. Add the garlic, parsnips, onions, some black pepper and nutmeg. Add the parsley, then partially cover the pot and cook to soften, 15 to 20 minutes, stirring occasionally; the color of the veg should be light golden. Remove the parsley. Puree the vegetables with the stock (in batches if necessary) in a food processor or blender, or add the stock to the soup pot and use an immersion blender. Stir in the reserved bacon bits then season the soup with salt.
  • Cool the soup and store for a make-ahead meal. Reheat over medium-high heat and add in the cream. Serve in shallow bowls with chives to garnish, and buttered rolls to dunk.
  • Place the chicken in a pot over a bed of bay leaves, garlic, celery, parsley, carrots and onions. Sprinkle with salt and fill the pot with water to cover the chicken. Sprinkle in a few peppercorns. Bring the water to a boil, then reduce to a simmer and cook 45 minutes, turning occasionally. Turn off the heat and cool the chicken in the broth. Separate the meat from the bones and skin. Reserve the meat and discard the bones and skin. Strain the stock.

POTATO, PARSNIP, AND CABBAGE SOUP



Potato, Parsnip, and Cabbage Soup image

This is a delicious, flavorful soup with seasonal ingredients for early spring. Serve with lightly buttered whole-grain bread. Add tofu or chicken for additional protein if you wish.

Provided by Allrecipes Member

Categories     Cabbage Soup

Time 1h35m

Yield 20

Number Of Ingredients 10

3 cups cubed new potatoes
2 parsnips, cut into 1-inch pieces
2 tablespoons vegetable bouillon base (such as Better Than Bouillon®)
2 quarts water, or as needed to cover
sea salt and freshly ground black pepper to taste
1 cup applesauce
2 tablespoons balsamic vinegar
3 large cloves garlic, mashed into a paste
1 teaspoon truffle oil
1 head green cabbage, chopped

Steps:

  • Combine the potatoes, parsnips, and vegetable bouillon base in a large pot with enough water to just cover the vegetables; season with the sea salt and black pepper. Bring the water to a boil over medium-high heat, and cook until the potatoes and parsnips are tender, 15 to 20 minutes.
  • Pour the mixture into a blender, filling the pitcher no more than halfway. Hold the lid of the blender closed with a folded towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Process in batches until all vegetables are pureed.
  • Return blended vegetables to the pot, and place over medium heat. Stir the applesauce, balsamic vinegar, garlic paste, and truffle oil into the soup; bring to a simmer, and reduce heat. Simmer until the flavors combine, about 50 minutes. Add the cabbage to the soup, and cook until the cabbage softens, about 10 minutes.

Nutrition Facts : Calories 52.7 calories, Carbohydrate 11.9 g, Fat 0.4 g, Fiber 2.8 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 34.6 mg, Sugar 4.3 g

POTATO AND CABBAGE SOUP



Potato and Cabbage Soup image

I traced this hearty soup recipe to my great-grandmother, whose parents were potato farmers in Ireland. My mom served many a bowlful of this soup while I was growing up, and I've done the same for my family.-Pat Rimmel, Ford City, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 14 servings (about 3-1/2 quarts).

Number Of Ingredients 9

1 large onion, chopped
2 tablespoons butter
10 cups water
6 cups chopped cabbage
4 cups diced peeled potatoes
3 tablespoons chicken bouillon granules
1/2 teaspoon coarsely ground pepper
1/2 teaspoon dried minced garlic
4 cups cubed fully cooked ham

Steps:

  • In a large saucepan or Dutch oven, saute onion in butter until tender. Add the water, cabbage, potatoes, bouillon, pepper and garlic. Cover and simmer for 20-25 minutes or until potatoes are tender. Stir in ham; heat through.

Nutrition Facts : Calories 131 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 1078mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

CREAMY CABBAGE, PARSNIP, AND POTATO CASSEROLE WITH ROBIOLA



Creamy Cabbage, Parsnip, and Potato Casserole with Robiola image

Categories     Cheese     Potato     Side     Bake     Christmas     Vegetarian     Casserole/Gratin     Parsnip     Winter     Cabbage     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 9

a 2 1/2-pound cabbage (preferably with dark-green outer leaves intact)
1 pound parsnips (about 3 large)
1 onion (about 1/2 pound)
1 pound russet (baking) potatoes (about 2 medium)
3 1/2 tablespoons unsalted butter
2 teaspoons salt
freshly grated nutmeg to taste
5 ounces fresh Robiola cheese* (about 150 grams) or mascarpone cheese* (about 2/3 cup)
*available at specialty foods shops

Steps:

  • Keeping cabbage whole, cut out and discard core and any discolored outer leaves. Beginning at top of head and working with 1 leaf at a time, remove 6 outer leaves, rolling each one back on itself until it can be loosened intact from head, and reserve. Cut remaining cabbage head into 8 wedges and cut each wedge crosswise into 3 pieces. Separate layers of cabbage pieces. Peel parsnips and diagonally cut into 1/8-inch-thick slices. Chop onion. Peel potatoes and cut crosswise into 1/8-inch-thick slices.
  • Bring a large kettle of salted water to a boil and cook reserved cabbage leaves until just tender, 3 to 5 minutes. With a slotted spoon transfer cabbage leaves to a kitchen towel to drain. Add cabbage pieces to boiling water and cook until crisp-tender, about 3 minutes. With slotted spoon transfer pieces to a colander to drain and transfer to a bowl. Add potatoes to boiling water and cook until just tender, about 4 minutes. With slotted spoon transfer potatoes to colander to drain and transfer to another bowl. Add parsnips to boiling water and cook until just tender, about 3 minutes. Drain parsnips in colander.
  • In a 12-inch heavy skillet cook onion in 3 tablespoons butter over moderately low heat, stirring, until softened. Add cabbage pieces, salt, nutmeg, and pepper to taste and cook mixture over moderate heat, stirring occasionally, until cabbage is tender, about 10 minutes. If any liquid remains in skillet, cook mixture over high heat until liquid is evaporated, about 1 minute.
  • If using Robiola, cut into pieces. Stir Robiola or mascarpone into cabbage mixture and cook over moderate heat, stirring, until cheese is melted.
  • Preheat oven to 375°F.
  • Butter a 2-quart ovenproof round serving dish (about 8 1/2 to 9 inches across and 2 1/2 inches deep) and line with cabbage leaves, letting leaves overhang 1 to 2 inches. Arrange half of potatoes in serving dish and season with salt and pepper. Top potatoes in dish with half of cabbage mixture and arrange half of parsnips over cabbage. Repeat layering with remaining potatoes, cabbage mixture, and parsnips, arranging last layer of parsnips decoratively around edge of casserole and leaving cabbage exposed in center. Dot parsnips with remaining 1/2 tablespoon butter. Fold cabbage leaves over parsnips and cover tightly with a double layer of foil. Casserole may be prepared up to this point 1 day ahead and chilled. Bring casserole to room temperature before proceeding. Bake casserole until heated through and bubbling, about 1 hour.
  • Let casserole stand 10 minutes before serving.

POTATO AND PARSNIP SOUP



Potato and Parsnip Soup image

This soup never leaves leftovers in my house! It's an old favourite, adapted from my mother's recipe. Parsnips can be found in most grocery stores if you know where to look! I crumble in an extra stock cube as the veggies simmer to add more flavour but if you're using made-from-scratch stock you won't need it!

Provided by Shuzbud

Categories     Vegetable

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 8

3 cups chicken stock
7 parsnips, peeled and roughly chopped
2 potatoes, medium to large, peeled and roughly chopped
3 garlic cloves, crushed
1 1/2 cups chopped onions
1/4 cup heavy cream
1/8 teaspoon nutmeg
1 chicken stock cube (optional)

Steps:

  • Heat the chicken stock in a large pan over medium heat.
  • Add the parsnips, potatoes, garlic, and nutmeg. Also crumble in the extra stock cube if you're using it.
  • Allow to simmer for about 10 minutes. Add the onion and simmer for a further 5 minutes.
  • Blend it all in a food processor until smooth.
  • Return to the pan, stir in the cream and heat through.
  • Serve in warmed bowls.

Nutrition Facts : Calories 477.8, Fat 11.2, SaturatedFat 5.5, Cholesterol 34.4, Sodium 385.5, Carbohydrate 84.9, Fiber 15.8, Sugar 19.6, Protein 13.1

LEEK, POTATO, PARSNIP AND CAULIFLOWER SOUP RECIPE - (3.6/5)



Leek, Potato, Parsnip and Cauliflower Soup Recipe - (3.6/5) image

Provided by eatclean

Number Of Ingredients 11

3 tbsp olive oil
2 yellow onions, coarsely chopped
3 leeks, white parts, rinse well and chop
2 parsnips, peeled and coarsely chopped
2 cups cauliflower florets
5 medium sized potatoes, peeled and cubed
2 cloves garlic, chopped
1 tsp sea salt
8 cups chicken stock
2 bouillon cubes for flavour if necessary
freshly ground black pepper to taste

Steps:

  • In dutch oven, heat oil over medium heat. Add onions, leeks, parsnips and cauliflower and cook, stirring constantly for about 10 minutes until veggies begin to softer. Add potatoes, salt, garlic and stock. Bring to boil. Reduce heat and simmer for 40 minutes until veggies are tender. Puree soup with immersion blender. Adjust flavour with salt/pepper. (try adding some milk for creaminess)

Tips:

  • Choose the right potatoes: Waxy potatoes like Yukon Gold or Red Bliss hold their shape well and won't disintegrate in the soup.
  • Don't overcook the vegetables: You want them to be tender but still have a bit of a bite.
  • Use a flavorful broth: A good quality vegetable broth or chicken broth will add a lot of flavor to the soup.
  • Season to taste: Don't be afraid to add more salt, pepper, or herbs to taste.
  • Serve with crusty bread or a side salad: This will help to round out the meal.

Conclusion:

This potato, parsnip, and cabbage soup is a hearty and flavorful soup that is perfect for a cold winter day. It is also very easy to make, and it can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this soup a try. You won't be disappointed!

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