Potato Veggie Soup
"The original recipe was from the blog "Convenient Vegan" although my version is not vegan, as it uses chicken broth."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (251.2 g)
- Calories 142.5
- Total Fat - 3.3 g
- Saturated Fat - 0.6 g
- Cholesterol - 14 mg
- Sodium - 360 mg
- Total Carbohydrate - 19.4 g
- Dietary Fiber - 2.3 g
- Sugars - 9.5 g
- Protein - 9.9 g
- Calcium - 210.5 mg
- Iron - 1 mg
- Vitamin C - 30 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil in large soup pot, add potatoes, onion, carrot, and garlic. Cook, stirring occasionally, until veggies are a bit soft.
Step 2
Mix in shredded cabbage, then add broth. Cook until potatoes and cabbage are soft, about 20 minutes. (I also added just a tiny bit of balsamic vinegar and brown sugar while simmering.) Season with pepper.
Step 3
Serve sprinkled with paprika and salt to taste. (I topped with sour cream, too.)
Tips
No special items needed.
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