Carrot Potato And Cabbage Soup Food

CARROT, POTATO, AND CABBAGE SOUP

Steps:

• 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 blender in small batches and blend until smooth.

VEGAN CABBAGE, CARROT AND POTATO SOUP

Steps:

• Place all ingredients in a large soup pot. Bring to a boil.
• Reduce heat and allow to simmer for about 35 minutes.
• Remove from heat and use an immersion blender to thoroughly blend the soup. Serve immediately.

KIELBASA, POTATO AND CABBAGE SOUP

Steps:

• Heat the oil in a large Dutch oven over medium-high heat, add the kielbasa and brown. Remove the kielbasa to a paper towel-lined plate. Add the potatoes, paprika, coriander, allspice, carrots, celery, garlic, onions and some salt and pepper. Cook, partially covered, 5 to 6 minutes. Then wilt in the cabbage and season with a little nutmeg. Deglaze the pan with the beer. Add the stock and passata, then slide the kielbasa back in the pot and simmer to combine flavors, 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Finish the soup with the creme fraiche, herbs and lemon juice; serve in shallow bowls.

CARROT & POTATO SOUP

Steps:

• Saute onions& garlic in margarine until tender.
• Add chicken broth, carrots, potatoes, Italian seasoning and bay leaf.
• Simmer, uncovered, until vegetables are tender, about 20-25 minutes .
• Discard bay leaf and puree soup.
• Season with salt& pepper.

CABBAGE AND POTATO SOUP

Steps:

• In a large saucepan, heat broth over medium heat.
• Add cabbage and potatoes.
• Cover and simmer about 10 minutes until potatoes are tender.
• In a large skillet, over medium heat melt butter.
• Add leeks and cook until tender.
• Stir in flour (into leek mixture) and cook 2-3 minutes.
• Add 1 cup half and half to the broth mixture.
• Add leek mixture to broth mixture.
• Add remaining ingredients.
• Stir in remaining 2 cups half and half.
• Cook over low heat 10-15 minutes.

CARROT, POTATO, AND CABBAGE SOUP

Steps:

• 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 blender in small batches and blend until smooth.

CARROT, BEAN AND CABBAGE SOUP

Steps:

• Combine all ingredients in a large pot (at least 5 quarts).
• Bring soup to a boil, stirring several times so bottom doesn't burn.
• Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
• If desired, puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.

POTATO AND CABBAGE SOUP - CROCK POT

Steps:

• Combine slaw mix, potatoes, chicken broth and turkey ham in crock pot. Turn to high for 4-6 hours.
• Add milk the last 15-20 minutes and heat through - don't allow this to overheat/boil or it could separate
• Distribute into bowls and sprinkle with fresh ground pepper if desired.

POTATOE AND CABBAGE SOUP

Steps:

• Chop the onion, carrot, celery and garlic. Heat the oil over medium heat in a large saucepan. Add the vegetables and potatoes, season well, the reduce the heat and cover the pan.Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boiol. Simmer for 5 mins more, until the vegatbles are tender.
• While the soup is cooking, grill or fry the bacon until it is crisp. Shred the cabbage, discarding the core.
• Whizz the soup in the food processor then return to the pan and add the cabbage. Simmer for a few minutes until the cabbage is just tender, then season to taste and serve with the scattered bacon.

CABBAGE SOUP

Steps:

• Heat the oil in a casserole pot over a low heat. Add the onion, celery and carrot, along with a generous pinch of salt, and fry gently for 15 mins, or until the veg begins to soften. If you're using pancetta, add it to the pan, turn up the heat and fry for a few mins more until turning golden brown. Tip in the cabbage and fry for 5 mins, then stir through the garlic, paprika and rosemary and cook for 1 min more.
• Tip the chopped tomatoes and stock into the pan. Bring to a simmer, then cook, uncovered, for 30 mins, adding the chickpeas for the final 10 mins. Season generously with salt and black pepper.
• Ladle the soup into six deep bowls. Serve with the shaved parmesan and crusty bread, if you like.

POTATO & SAVOY CABBAGE SOUP WITH BACON

Steps:

• Chop the onion, carrot, celery and garlic in a food processor. Heat the oil over a medium heat in a large saucepan. Add the vegetables and potatoes, season well, then reduce the heat and cover the pan. Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boil. Simmer for 5 mins more, or until all the vegetables are tender.
• While the soup is cooking, grill or fry the bacon until crisp, then cut into strips. Shred the cabbage, discarding the core.
• Whizz the soup in the food processor until smooth, then return to the pan and add the cabbage. Simmer for a few mins until the cabbage is just tender, then season to taste and serve scattered with the bacon.