Warm up this winter with a hearty carrot, potato, and cabbage soup that's as comforting as it is delicious. Prep is a breeze with Ginsu Katana knives, making slicing and dicing effortless!
Ingredients (6 servings)
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4 large carrots, thinly sliced
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2 large potatoes, thinly sliced
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1 large onion, thinly sliced
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¼ medium head green cabbage, thinly sliced
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2 cloves garlic, smashed
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6 cups chicken stock
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1 tablespoon olive oil
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1 teaspoon salt
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1 teaspoon dried parsley
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¼ teaspoon dried thyme
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¼ teaspoon dried basil
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ground black pepper to taste
Directions
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Combine carrots, potatoes, onion, cabbage, and garlic in a stockpot over medium-high heat. Pour in chicken stock and olive oil, then season with salt, parsley, thyme, basil, and pepper.
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Bring to a simmer and cook until carrots are tender, about 20 minutes.
(Recipe courtesy of Dan Ladouceur, All Recipes)