Potato, Parsnip, and Cabbage Soup Recipe - Allrecipes.com
Potato, Parsnip, and Cabbage Soup Recipe
  • READY IN ABOUT hrs

Potato, Parsnip, and Cabbage Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 35 mins

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 19, 2011

Good callout on the applesauce. I failed to specify that I'd used an unsweetened organic applesauce that was quite tart. Thank you! RE: that cabbage: use the larger head. No such thing as too much cabbage in this one.

 
Most Helpful Critical Review
Dec 17, 2011

This looks yummy! How many cups of cabbage? I have a tiny head of head of cabbage and a GIANT head so more specific amounts would be helpful....

 

9 Ratings

Nov 05, 2011

With the applesauce, this is on the sweet side! I think tht the next time I make this, I will use a Granny Smith apple to make the applesauce. There is great flavor combining the parsnips, cabbage and potatoes! Thanks for the recipe!

 
Jan 21, 2012

This was a simple dish to make, however, the flavor was not what I was expecting nor did I like it at all with the cabbage in it. I think I will try it without the cabbage next time and perhaps add another veggie instead.

 
Mar 05, 2013

Didn't mind the flavors but I think half the cabbage and a little more potato and parsnip next time. Also, using a potato masher instead of using a food processor made for a nice texture.

 
Jan 07, 2013

My husband and I made this dish for the first time, together. It was a lot of fun preparing as my husband is just a 'cut-up' himself! Sorry more of you cooks don't have this ingredient to add to your dishes! The taste is very nice, we used plain ol' applesauce from a can. Also, instead of truffle oil we just used olive oil. My husband add more garlic to this dish that what was called for (he always does this!) He enjoyed blending the first part as required, and was very impressed with the way it looked upon return to the pan. We are simmering it right now, sipping it a little here and there. It's going to be fantastic. We will serve this as a side dish to main dinners and enjoy it as comfort food, each night, in front of the TV until it's gone. Thanks so much. :))

 

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Nutrition

  • Calories
  • 53 kcal
  • 3%
  • Carbohydrates
  • 11.9 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.4 g
  • < 1%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 35 mg
  • 1%

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

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