I had rarely cooked with cabbage before moving in with my mother, but she kept buying it and I kept looking for recipes to satisfy her soup passion. This one is super easy, which was my passion.
4 large carrots, thinly sliced
2 large potatoes, thinly sliced
1 large onion, thinly sliced
1/4 medium head green cabbage, thinly sliced
2 cloves garlic, smashed
6 cups chicken or vegetable stock
1 tablespoon olive oil
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon salt
ground black pepper to taste
Combine the carrots, potatoes, onion, cabbage, garlic, 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 (or VitaMix or use immersion blender) in small batches and blend until smooth.