Another recipe recommended by AC member Laura Korb. Find more info. HERE.
- 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
- 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.