Recipe: Potato, Parsnip and Cabbage Soup

This is a delicious, flavorful soup for early spring.

ingredients:

• 3 cups new or fingerling potatoes, chopped into 1″ pieces
• 2 parsnips, chopped into 1″ pieces
• 2 Tbls Better than Bouillon veggie soup base
• 3 large cloves garlic, mashed into paste (approx 2 T yield)
• Freshly ground pepper
• Sea salt
• 1 tsp truffle oil or other rich oil
• 2 Tbls balsamic vinegar
• 1 cup applesauce
• 1 head green cabbage, chopped

Put potatoes, parsnips, bouillon in large soup pot. Add water to just cover the other ingredients. Grind fresh sea salt and pepper to taste – about 12 turns of each. Boil on med-high heat until vegetables soften. Transfer potatoes and parsnips to blender and puree in batches with small amount of broth. Return puree back to soup pot, and stir into remaining broth. Add garlic, balsamic, applesauce and oil. Allow soup to simmer about an hour to deepen flavors. Approximately 10 minutes before serving, add cabbage. Serve with lightly buttered whole grain bread..