Cabbage and Carrot soup
- Number of Servings: 4
Ingredients
4 large carrots (600g), thinly sliced 2 large potatoes, thinly sliced 1 large onion, thinly sliced 1/2 medium head green cabbage, thinly sliced 2 cloves garlic, crushed 1.5 litres chicken stock 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1 teaspoon dried parsley 1 teaspoon salt ground black pepper to taste
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 liquidiser in small batches and blend until smooth.
Serving Size: 4
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 161.8
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 709.4 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 8.3 g
- Protein: 4.8 g
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