Easy Cabbage Carrot Soup
This easy cabbage carrot soup cooks fast and tastes bright, perfect for a light lunch or cozy dinner.
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.
Notes
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. Taste as you go and adjust lemon or red pepper flakes to balance bright and warm flavors.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 36gProtein: 4gFat: 5gSaturated Fat: 0.5gSodium: 600mgFiber: 8gSugar: 5g