This is a delicious, flavorful soup with seasonal ingredients for early spring. Serve with lightly buttered whole-grain bread. Add tofu or chicken for additional protein if you wish.
Preparation Time
20 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 35 mins
Calories
53 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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 50 minutes. Add the cabbage to the soup, and cook until the cabbage softens, about 10 minutes.
Ingredients
1 cup applesauce
2 tablespoons balsamic vinegar
sea salt and freshly ground black pepper to taste
2 quarts water, or as needed to cover
1 head green cabbage, chopped
3 cups cubed new potatoes
2 parsnips, cut into 1-inch pieces
2 tablespoons vegetable bouillon base (such as Better Than Bouillon®)
