Potato, Parsnip, And Cabbage Soup Recipe

Name: Potato, Parsnip, And Cabbage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cubed new potatoes; 2 parsnips, cut into 1-inch pieces; 2 tablespoons vegetable bouillon base (such as Better Than Bouillon(R)); 2 quarts water, or as needed to cover; sea salt and freshly ground black pepper to taste; 1 cup applesauce; 2 tablespoons balsamic vinegar; 3 large cloves garlic, mashed into a paste; 1 teaspoon truffle oil; 1 head green cabbage, chopped

Servings: persons

3 cups cubed new potatoes
2 parsnips, cut into 1-inch pieces
2 tablespoons vegetable bouillon base (such as Better Than Bouillon(R))
2 quarts water, or as needed to cover
sea salt and freshly ground black pepper to taste
1 cup applesauce
2 tablespoons balsamic vinegar
3 large cloves garlic, mashed into a paste
1 teaspoon truffle oil
1 head green cabbage, chopped

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.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups cubed new potatoes, 2 parsnips, cut into 1-inch pieces, 2 tablespoons vegetable bouillon base (such as Better Than Bouillon(R)), 2 quarts water, or as needed to cover, and more.

Yes, Potato, Parsnip, And Cabbage Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato, Parsnip, And Cabbage Soup

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