Potato, Parsnip, and Cabbage Soup

Name: Potato, Parsnip, and Cabbage Soup
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 20
Cuisine: Global
Ingredients: 237 milliliters applesauce; 2 Tbsps balsamic vinegar; 3 large cloves garlic, mashed into a paste; 1 head green cabbage, chopped; 710 milliliters cubed new potatoes; 2 parsnips, cut into 1-inch pieces; 20 servings sea salt and freshly ground black pepper to taste; 1 teaspoon truffle oil; 2 Tbsps vegetable bouillon base (such as Better Than Bouillon®)

Potato, Parsnip, and Cabbage Soup requires around 1 hour and 35 minutes from start to finish. This gluten free, whole 30, and vegan recipe serves 20. One serving contains 49 calories, 1g of protein, and 0g of fat. A couple people really liked this soup. It is perfect for Autumn. If you have cabbage, truffle oil, parsnips, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Salt And Pepper

Vegetable Broth

Vegetable

Parsnip

Potato

Water

Base

Equipment you will use

Pot

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.

Ingredients you will need

Vegetable

Equipment you will use

Blender

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.

Ingredients you will need

Balsamic Vinegar