Potato, Parsnip, And Cabbage Soup

Ingredients

• Servings: 20
• 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

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• combine the potatoes, parsnips, and vegetable bouillon base in a large pot with enough water to just cover the vegetables; season with the sea salt and black pepper. bring the water to a boil over medium-high heat, and cook until the potatoes and parsnips are tender, 15 to 20 minutes.
• pour the mixture into a blender, filling the pitcher no more than halfway. hold the lid of the blender closed with a folded towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. process in batches until all vegetables are pureed.
• return blended vegetables to the pot, and place over medium heat. stir the applesauce, balsamic vinegar, garlic paste, and truffle oil into the soup; bring to a simmer, and reduce heat. simmer until the flavors combine, about 50 minutes. add the cabbage to the soup, and cook until the cabbage softens, about 10 minutes.