"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."
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 161 calories;3.1 g fat;31.3 g carbohydrates;3.8 g protein;< 1 mg cholesterol;1196 mg sodium.Full nutrition
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