Potato, Parsnip, and Cabbage Soup

Potato, Parsnip, and Cabbage Soup

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Aimgrrrl 0

"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

1 h 35 m servings 53 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 53 kcal
  • 3%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 35 mg
  • 1%

Based on a 2,000 calorie diet

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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 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.

Reviews

7
  1. 10 Ratings

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Most helpful positive review

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 mu...

Most helpful critical review

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....

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 mu...

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, cab...

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....

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 ...

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.

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...

This is not good at all. What a waste of ingredients.