Photo: Cala
Potato, Parsnip, and Cabbage Soup
10 ingredients
20 min + 1 hr 15 min
20 servings
openrecipes
"This is a delicious, flavorful soup with seasonal ingredients for early spring. Serve with lightly buttered whole-grain bread. Add tofu or chicken for additional protein if you wish."
Estimated Nutrition (whole recipe, rough)
490
Calories
7g
Protein
28g
Fat
58g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Truffle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups cubed new potatoes
- 2 parsnips, cut into 1-inch pieces
- 2 tablespoons vegetable bouillon base (such as Better Than Bouillon®)
- 2 quarts water, or as needed to cover
- sea salt and freshly ground black pepper to taste
- 1 cup applesauce
- 2 tablespoons balsamic vinegar
- 3 large cloves garlic, mashed into a paste
- 1 teaspoon truffle oil
- 1 head green cabbage, chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes