Cabbage and Carrot Soup

Name: Cabbage and Carrot Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 medium head of cabbage, chopped; 2 large carrots, grated; 1 onion, diced; 2 cloves garlic, minced; 4 cups vegetable broth; 1 tablespoon olive oil; Salt and pepper to taste; 1 teaspoon thyme; 1 bay leaf

Highlighted under: Simple Comfort Recipes

I recently discovered a delightful recipe for cabbage and carrot soup that has quickly become a favorite in my kitchen. It's a vibrant, health-packed dish that is not only simple to make but also incredibly satisfying. After experimenting with various spices and herbs, I found the perfect balance that enhances the natural sweetness of the carrots while providing the earthy depth from the cabbage. This soup is perfect for a cozy evening or a light lunch, and I can't wait to share it with you!

Created by

Emily

Last updated on 2026-01-30T20:34:27.880Z

Making cabbage and carrot soup has been a revelation for me. Initially, I thought the flavor might be too mild, but I soon learned that adding a touch of garlic and fresh herbs really elevates the dish. It’s remarkable how a simple broth can transform these vegetables into a warm, comforting soup that fills the kitchen with inviting aromas.

I've discovered that using a mix of fresh and slightly wilted vegetables optimizes the texture and sweetness. The soup not only warms the soul but is also a nutritional powerhouse, brimming with vitamins, fiber, and flavor. Enjoying it with a drizzle of olive oil on top makes all the difference!

Why You'll Love This Recipe
A warm, hearty bowl perfect for chilly days
Packed with vitamins and minerals from fresh veggies
Easy to prepare with minimal cleanup!

Understanding Cabbage and Carrots

Cabbage and carrots are not just beautiful to look at; they bring a fantastic array of flavors and nutrients to your soup. Cabbage offers a subtle sweetness and a chewy texture that provides body to the broth, while carrots contribute a natural sweetness that balances the earthy notes of the cabbage. When choosing cabbage, look for a medium head that feels heavy for its size and has tightly packed leaves. For carrots, fresh, firm ones with vibrant color are ideal as they will enhance both the flavor and nutritional profile of the soup.

The way you prepare your vegetables plays a crucial role in the soup's texture. Grating the carrots allows them to soften quickly and infuse their flavor throughout the pot. For the cabbage, chopping it into uniform pieces ensures even cooking and avoids any overly crunchy bites. If you're short on time, pre-shredded carrots from the grocery store can work well, but I recommend avoiding canned cabbage to preserve the fresh taste and texture of the dish.

Perfecting the Soup Technique

A key technique in this recipe is the sautéing of the aromatics. This step not only builds flavor at the base of your soup but also enhances the natural sugars found in the onion and garlic. Sauté the onion until it is translucent and fragrant, taking care not to let it brown. Doing this over medium heat for about 5 minutes is ideal. If you find your garlic starting to brown too quickly, simply lower the heat to prevent a bitter taste in the final dish.

Simmering the soup for 25 minutes is essential for melding the flavors together. You’ll notice the cabbage wilting and becoming tender, while the carrots retain just a hint of crunch. If you prefer a thicker soup, consider pureeing a portion after cooking and then stirring it back in, giving the soup a creamy texture without adding dairy. Alternatively, for a chunky style, keep the pieces larger and serve with a handful of fresh herbs on top to elevate the presentation.

Ingredients

Main Ingredients

1 medium head of cabbage, chopped
2 large carrots, grated
1 onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon thyme
1 bay leaf

Instructions

Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.

Add the Vegetables

Stir in the grated carrots and chopped cabbage, cooking for another 5 minutes until the vegetables soften slightly.

Simmer the Soup

Pour in the vegetable broth and add thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 25 minutes.

Finish and Serve

Remove the bay leaf before serving. Taste and adjust the seasoning as necessary. Serve hot, drizzled with a bit of olive oil if desired.

Pro Tips

For added richness, consider blending a portion of the soup for a creamy texture while still keeping some chunks for bite.

Storage and Freezing Tips

This cabbage and carrot soup stores beautifully, making it a great option for meal prep. Once cooled, transfer it to an airtight container and refrigerate for up to 5 days. For longer storage, consider freezing it; simply portion the cooled soup into freezer-safe bags or containers, leaving about an inch of space at the top to allow for expansion. Label the containers with the date; the soup can last up to 3 months in the freezer. Thaw and reheat gently on the stove over low heat for the best texture.

When reheating, be mindful not to boil the soup once defrosted, as this could cause the vegetables to become mushy. Instead, warm it over medium-low heat, stirring occasionally, and add a splash of vegetable broth if the soup has thickened too much. If you wish to refresh the flavor, a squeeze of lemon juice just before serving can brighten up the dish after freezing.

Variations and Serving Suggestions

Feel free to customize this recipe by adding other vegetables you have on hand. For instance, diced potatoes, bell peppers, or even zucchini can be wonderful additions. If you’re in the mood for a protein boost, consider adding diced tofu or pre-cooked beans during the last 10 minutes of simmering. These variations keep the soup exciting and allow you to make use of seasonal produce.

For serving, consider garnishing with fresh herbs like parsley or dill to add an aromatic freshness. A dollop of sour cream or a sprinkle of grated cheese can also enhance the dish, introducing a creamy element that balances the hearty soup. Enjoy this warming bowl with a slice of crusty bread or a side salad for a complete meal that’s both nourishing and delicious.

Questions About Recipes

→ Can I use frozen vegetables instead of fresh?

Absolutely! Just make sure to thaw them beforehand and adjust cooking time slightly.

→ Is this soup vegan?

Yes, this recipe is completely vegan as it uses vegetable broth and no animal products.

→ How long does it stay fresh in the fridge?

It can be stored in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the soup for later?

Yes! Feel free to freeze it in portions for easy meals later. Just thaw and reheat to serve.