Carrot, Potato, and Cabbage Soup

Carrot, Potato, and Cabbage Soup

Dany Ladouceur

"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

50 m servings 161 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 1196 mg
  • 48%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 153
  1. 179 Ratings

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Most helpful positive review

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 consistenc...

Most helpful critical review

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 h...

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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 consistenc...

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 sau...

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

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 ge...

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.

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.

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...

This was way better than I thought it would be. I blended half of it, it was a very nice texture. Also, I added a little bit extra basil/thyme (probably a 1/2 teas). And when I made the broth,...

This recipe was easy and tasty and the leftovers didn't last long. I didn't blend all the soup and the bits of whole veggies were great.

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