Carrot, Potato and Cabbage Soup

Name: Carrot, Potato and Cabbage Soup
Yield: 4 servings
Ingredients: 3 carrots, thinly sliced; 3/4 to 1-pound of potatoes, thinly sliced Fresh garlic, chopped up –; 1/3 to 1/2 cup Small head of green cabbage, thinly sliced; 6 cups of chicken stock or vegetable stock Olive oil Fresh thyme if you have it Fresh parsley –; 1/4 cup, chopped Salt and pepper to taste Lemon or rice vinegar

Serves 4

cabbage carrots garlic potatoes

Method

This is an easy soup to make that freezes very well. The recipe makes about 6 to 8 servings.

1
Sauté the garlic in the olive oil. Combine the vegetables and herbs in a soup pot with the stock and heat to a simmer. Cook until the vegetables are completely soft – about 20 to 30 minutes, depending on the size of the pieces. Transfer to a blender in small batches and blend until smooth. Taste the soup. Add salt and pepper as needed. Add a few drops of lemon juice or vinegar, stir and taste again. Adjust the flavors as needed.

From the farm's kitchen

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