Potato, Parsnip, and Cabbage Soup

Fall is here which means two things…it’s time for new potatoes and soup recipes!  Ring in the new season with this potato soup recipe that is sure to warm you up.



3 cups cubed Green Thumb Farms potatoes

2 parsnips, cut into 1-inch pieces

2 tablespoons vegetable bouillon base

2 quarts water, or as needed to cover

1 cup applesauce

2 tablespoons balsamic vinegar

3 large cloves garlic, mashed into a paste

1 teaspoon truffle oil

1 head green cabbage, chopped

Sea salt and freshly ground black pepper to taste


Trying to find our potatoes in the store? 

Look for the Green Thumb Farms tag on the bag!




  1. 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.
  2. 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.
  3. 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
  4. 50 minutes. Add the cabbage to the soup, and cook until the cabbage softens, about 10 minutes.

Nutrition Facts:

Per Serving: 53 calories; 0.4 g fat; 11.9 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 35 mg sodium.

Recipe By: Aimgrrrl

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