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Carrot, Potato and Cabbage Soup


4 large carrots thinly sliced
2 large potatoes, thinly sliced
1 large onion, thinly sliced
1/4 medium head cabbage, thinly sliced
2 cloves of garlic, smashed
6 cups chicken stock
1 tsp olive oil
14 tsp dried thyme
1/4 tsp dried basil
1 tsp dried parsley
1 tsp salt
Ground pepper to taste


  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.
  2. Can be served as is or transfer to a blender in small batches, blend until smooth.

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