Carrot, Potato, and Cabbage Soup

This is an extremely easy soup to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer.

Step: 1

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.

Per Serving: 161 calories; protein 3.8g; carbohydrates 31.3g; fat 3.1g; cholesterol 0.7mg; sodium 1195.9mg.

The word “stew” can refer to both a food and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into smaller pieces but of being cooked all of it , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.