Easy Cabbage Carrot Soup – Quick, Fresh & Gentle on the Weeknight Table
This easy cabbage carrot soup cooks fast and tastes bright. It uses simple vegetables and warm spices. The soup fits a light lunch or a cozy dinner. If you like simple vegan meals, you may also enjoy other vegan recipes for more ideas.
why make this recipe
Make this soup when you want fresh flavor with little fuss. It uses common ingredients and cleans your fridge of odds and ends. The soup stays light but fills you up. For a simple side idea, try a small homemade bread or check a quick dough guide like this pizza dough recipe to bake while the soup simmers.
how to make Easy Cabbage Carrot Soup
This recipe moves in two stages: sauté then simmer. You can change seasonings to suit your taste. The soup is mainly hands-off once it cooks. For more simple meal ideas that pair well, see easy meal ideas.
Ingredients :
- 1 head Green cabbage (Use fresh, crisp cabbage for texture.)
- 2 medium Carrots (Choose sweet, firm carrots.)
- 1 medium Yellow onion (Adds depth of flavor.)
- 2 cloves Garlic cloves (Minced for flavor.)
- 4 cups Vegetable broth (Opt for low-sodium.)
- 2 tablespoons Olive oil (For sautéing.)
- 1 teaspoon Salt (Season to taste.)
- 1 teaspoon Black pepper (Freshly ground preferred.)
- 1 leaf Bay leaf (For flavor.)
- 1/4 cup Fresh parsley (Chopped for garnish.)
- 1 inch Fresh ginger (Grated for warmth.)
- 1 teaspoon Red pepper flakes (For a gentle heat.)
- 1 tablespoon Lemon juice (Adds brightness.)
For prep tips and timing, you can read a quick how-to or follow similar prep steps used in other simple recipes like this prep guide.
Directions :
Preparation:
- Wash and core the cabbage. Slice it thin.
- Peel and slice the carrots into rounds or half-moons.
- Chop the onion, mince the garlic, and grate the ginger.
- Measure broth and spices.
Cooking:
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add chopped onion. Cook 3–4 minutes until soft and translucent.
- Stir in garlic and grated ginger. Cook 30 seconds until fragrant.
- Add sliced carrots. Sauté 2–3 minutes to begin softening.
- Add shredded cabbage and stir, letting it wilt for 2 minutes.
- Pour in 4 cups vegetable broth. Add bay leaf and red pepper flakes.
- Bring to a boil, then lower to a gentle simmer. Cook 15–20 minutes until carrots are tender and cabbage is soft.
- Remove bay leaf. Stir in lemon juice, salt, and black pepper to taste.
- Garnish with chopped parsley and serve hot.
how to serve Easy Cabbage Carrot Soup
Ladle soup into bowls and add a squeeze of lemon if you want more brightness. Serve with crusty bread or a light salad. The soup pairs well with small appetizers or spring rolls for a fuller meal.
how to store Easy Cabbage Carrot Soup
Let the soup cool to room temperature before storing. Place in airtight containers and refrigerate for up to 4 days. To freeze, use freezer-safe containers and keep for up to 3 months. Thaw overnight in the fridge, then reheat on the stove until hot.
tips to make Easy Cabbage Carrot Soup
- Cut cabbage thin so it cooks evenly and softens well.
- Use low-sodium broth and add salt at the end to control salt level.
- Add a can of drained white beans for protein if you want a heartier bowl. For more ingredient swaps and ideas, see simple swaps and recipes.
- Taste as you go and adjust lemon or red pepper flakes to balance bright and warm flavors.
variation (if any)
- Add cubes of cooked potato for a thicker feel.
- Stir in cooked shredded chicken or cooked beans for protein.
- Use napa cabbage instead of green cabbage for a sweeter, softer bite.
FAQs
Q: Is this soup vegan?
A: Yes. This recipe uses vegetable broth and no animal products. Add beans for extra protein and keep it vegan.
Q: Can I make this soup in a slow cooker?
A: Yes. Sauté the onion, garlic, and ginger first, then add all ingredients to the slow cooker. Cook on low for 4–6 hours.
Q: How can I add more protein?
A: Stir in cooked white beans, lentils, or shredded cooked chicken at the end of cooking. Beans keep the soup vegan and hearty.
Q: Can I skip the ginger?
A: Yes. Ginger adds warmth, but you can leave it out or use a small pinch of ground cumin instead.
Q: Will the cabbage turn mushy?
A: If you overcook, cabbage can get very soft. Cook until tender but still slightly textured for best mouthfeel.
Conclusion
Serve this bright soup with a few simple sides for a full meal. For an Asian-inspired pairing, try the flavorful Egg Roll Soup. If you want a fresh handheld side, warm spring rolls work well — see the Veggie & Rice Spring Rolls With Thai Peanut Sauce for a tasty match.
Easy Cabbage Carrot Soup
Ingredients
Main ingredients
- 1 head Green cabbage Use fresh, crisp cabbage for texture.
- 2 medium Carrots Choose sweet, firm carrots.
- 1 medium Yellow onion Adds depth of flavor.
- 2 cloves Garlic cloves Minced for flavor.
- 4 cups Vegetable broth Opt for low-sodium.
- 2 tablespoons Olive oil For sautéing.
- 1 teaspoon Salt Season to taste.
- 1 teaspoon Black pepper Freshly ground preferred.
- 1 leaf Bay leaf For flavor.
- 1/4 cup Fresh parsley Chopped for garnish.
- 1 inch Fresh ginger Grated for warmth.
- 1 teaspoon Red pepper flakes For a gentle heat.
- 1 tablespoon Lemon juice Adds brightness.
Instructions
Preparation
- Wash and core the cabbage. Slice it thin.
- Peel and slice the carrots into rounds or half-moons.
- Chop the onion, mince the garlic, and grate the ginger.
- Measure broth and spices.
Cooking
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add chopped onion. Cook 3–4 minutes until soft and translucent.
- Stir in garlic and grated ginger. Cook 30 seconds until fragrant.
- Add sliced carrots. Sauté 2–3 minutes to begin softening.
- Add shredded cabbage and stir, letting it wilt for 2 minutes.
- Pour in 4 cups vegetable broth. Add bay leaf and red pepper flakes.
- Bring to a boil, then lower to a gentle simmer. Cook 15–20 minutes until carrots are tender and cabbage is soft.
- Remove bay leaf. Stir in lemon juice, salt, and black pepper to taste.
- Garnish with chopped parsley and serve hot.