Carrot, Potato, and Cabbage Soup

Description

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.

Ingredients

• 4 large carrots, thinly sliced
• 2 large potatoes, thinly sliced
• 1 large onion, thinly sliced
• ¼ medium head green cabbage, thinly sliced
• 2 cloves garlic, smashed
• 6 cups chicken stock
• 1 tablespoon olive oil
• ¼ teaspoon dried thyme
• ¼ teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon salt
• ground black pepper to taste

Steps

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.