Ingredients

• 4 large carrots , thinly sliced
• 2 large potatoes , thinly sliced
• 1 large onion , thinly sliced
• 0.25 medium head green cabbage , thinly sliced
• 2 cloves garlic , smashed
• 6 cups chicken stock
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon dried parsley
• 0.25 teaspoons dried thyme
• 0.25 teaspoons dried basil
• ground black pepper to taste

Instructions

1. 1 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.
2. 2 Bring to a simmer and cook until carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.

Nutrition per serving