Carrot, Potato, and Cabbage Soup
Carrots are a great source of beta-carotene, which can be converted into vitamin A in the body.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Carrot, Potato, and Cabbage Soup
Ingredients
Instructions
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Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until translucent.
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Add sliced carrots, potatoes, and cabbage to the pot. Stir well.
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Pour in vegetable stock and season with salt and pepper.
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Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
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Remove the pot from heat and let it rest for 5 minutes.
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Use an immersion blender or a regular blender to puree the soup until smooth.
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Return the soup to the pot and reheat if necessary.
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Serve hot, garnished with chopped parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 25g9%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
