Carrot, Potato, and Cabbage Soup Recipe -
Carrot, Potato, and Cabbage Soup Recipe
  • READY IN 50 mins

Carrot, Potato, and Cabbage Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    50 mins


  1. 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 18, 2009

A really easy recipe when you want a nice hot, soup FAST. I didn't have cabbage on hand so I threw in an equivalent amount of celery and it turned out delicious. It's just the right consistency, something that always seems to be an issue when blending soups. I will definitely make it again.

Most Helpful Critical Review
Sep 30, 2009

I am not partial to thyme and there was far too much in this recipe (even at 1/4 tsp). Next "thyme" (ha! get it?) I will know to use less. I decided to crock pot this and it turned out well! 4 hours on high was perfect. I also didn't blend it. Could use a tad more salt. Will try the recipe again only modifying the spices a bit... maybe more basil?

Mar 27, 2009

This was absolutely delicious. I added kale at the end, and could feel the health as I ate it. The only reason I didn't give it five stars is because the method could be improved. I first sauteed the veggies before adding the broth to develop their flavor more.

Mar 10, 2009

This soup is easy to make and really good! I did not blend it, though.

Aug 17, 2010

Very tastey and easy to make. I kept the ingredients the same however I did not blend the soup. I finely chopped all the veggies, cooked and served.

Feb 04, 2009

Great! It was very easy to make and very forgiving because I wasn't too precise with the measurements. I'll definitely make this again.

Mar 18, 2009

Excellent vegetable soup! We were having it with Rueben sandwiches, so didn't try it this time, but for a stand alone dinner soup, I might try it with kielbasa slices added. I did not blend the soup, as I kind of liked the rustic look and feel of it as it was. I did add a little bit of instant potato buds to slightly thicken the broth. YUMMY soup!

Nov 08, 2011

Very good! A nice light soup that is also very forgiving. I doubled the recipe and used more carrots and cabbage. I also threw in a couple stalks of celery and a couple of parsnips (had to get used up). I also added about 1 tsp of curry and a splash of apple cider vinegar (as others suggested). Used the immersion blender right in the pot to blend everything up. Will put on the Winter soup rotation. Thanks for sharing!


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  • Calories
  • 161 kcal
  • 8%
  • Carbohydrates
  • 31.3 g
  • 10%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 1196 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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