Carrot, Potato, and Cabbage Soup

Ingredients

• 4 large carrots thinly sliced
• 6 cups chicken stock see 
• 0.3 teaspoon basil dried
• 1 teaspoon parsley dried
• 0.3 teaspoon thyme leaves dried
• 2 cloves garlic smashed
• 0.3 medium head cabbage green thinly sliced
• 6 servings ground pepper black to taste
• 1 tablespoon olive oil 
• 1 large onion thinly sliced
• 2 large potatoes thinly sliced
• 1 teaspoon salt 

Equipment

• pot
• blender

Directions

1. Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes.
2. Transfer to a blender in small batches and blend until smooth.