Potato, Parsnip, and Cabbage Soup You Have To Try

July 04, 2019

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Potato, Parsnip, and Cabbage Soup

"This is a scrumptious, flavorful soup with seasonal substances for early spring. Serve with gently buttered whole-grain bread. Add tofu or fowl for additional protein if you desire."

Ingredients :

three cups cubed new potatoes
2 parsnips, cut into 1-inch portions
2 tablespoons vegetable bouillon base (such as Better Than Bouillon®)
2 quarts water, or as had to cowl
sea salt and freshly ground black pepper to flavor
1 cup applesauce
2 tablespoons balsamic vinegar
3 massive cloves garlic, mashed into a paste
1 teaspoon truffle oil
1 head green cabbage, chopped

Instructions :

Prep : 20M	Cook : 20M	Ready in : 1H35M

Combine the potatoes, parsnips, and vegetable bouillon base in a large pot with enough water to simply cover the veggies; season with the sea salt and black pepper. Bring the water to a boil over medium-high heat, and cook dinner until the potatoes and parsnips are tender, 15 to 20 mins.
Pour the aggregate right into a blender, filling the pitcher no more than halfway. Hold the lid of the blender closed with a folded towel and punctiliously start the blender, the use of a few short pulses to get the aggregate shifting before leaving it directly to puree. Process in batches until all vegetables are pureed.
Return blended vegetables to the pot, and area over medium warmth. Stir the applesauce, balsamic vinegar, garlic paste, and truffle oil into the soup; carry to a simmer, and reduce warmness. Simmer until the flavors integrate, approximately 50 mins. Add the cabbage to the soup, and cook till the cabbage softens, approximately 10 minutes.

Notes :

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