Easy Vegetable Soup Recipe – Cabbage, Carrots & Lemon

Last Updated on 2 months by Neha Deshmukh

Easy Vegetable Soup Recipe – Cabbage, Carrots & Lemon

Introduction

There’s just something so comforting about a warm bowl of soup, isn’t there? Especially when the weather turns a little chilly, or you’re just feeling under the weather. I’ve been making this easy vegetable soup for years – it’s a family favourite, and honestly, it’s my go-to when I need a quick, healthy, and flavourful meal. It’s packed with goodness, super simple to make, and the bright lemon flavour just lifts everything. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average vegetable soup. It’s light yet satisfying, bursting with fresh flavours, and comes together in under 30 minutes. Plus, it’s incredibly versatile – feel free to swap in your favourite veggies! It’s perfect for a light lunch, a starter, or even a cozy dinner.

Ingredients

Here’s what you’ll need to make this delightful soup:

• 1 cup Cabbage, finely chopped (approx. 150g)
• 1 cup Carrots, grated (approx. 125g)
• 1 cup French Beans, sliced (approx. 100g)
• 1 bunch Coriander leaves + stems, prepared separately
• 2 tbsp Lemon juice (from about 1-2 lemons)
• 1 tbsp Olive oil
• 4-5 Garlic cloves, finely chopped
• 1 inch Ginger, grated
• 3-4 Spring onions, chopped
• ?? tsp Turmeric powder (about ½ tsp)
• 1 tsp Black pepper powder
• 4 cups Water/Vegetable stock (approx. 950ml)

Ingredient Notes

Let’s talk ingredients! A few little tips to make this soup even better:

• Cabbage Varieties for Soup: While I usually use green cabbage, you can experiment with red cabbage for a slightly sweeter flavour and beautiful colour. Savoy cabbage also works wonderfully – it’s a bit more tender.
• The Benefits of Fresh Coriander: Seriously, don’t skimp on the coriander! The leaves add a lovely freshness, and the stems have a ton of flavour. Chop them finely and add them with the other veggies.
• Using Vegetable Stock vs. Water: Vegetable stock adds a richer, more complex flavour. If you’re using water, don’t worry – it will still be delicious! Just maybe add a little extra turmeric or a pinch of salt to boost the flavour.
• The Aroma of Lemongrass (Optional): I sometimes add a couple of lemongrass stalks while simmering for an extra layer of fragrance. Just remember to remove them before serving!
• Olive Oil – Choosing the Right Type: I prefer using extra virgin olive oil for its flavour, but any good quality olive oil will do.

Step-By-Step Instructions

Alright, let’s make some soup!

1. First, get your veggies prepped. Finely chop the cabbage, grate the carrots, and slice those French beans. Don’t forget to separate the coriander stems and leaves – we’ll add them at different times.
2. Heat the olive oil in a nice, big pan over medium heat. Add the minced garlic, grated ginger, and the white parts of the spring onions. Sauté for a minute or two until they smell wonderfully fragrant.
3. Now, toss in the chopped cabbage, carrots, French beans, and coriander stems. Sauté for another 2-3 minutes, just until the vegetables start to soften slightly.
4. Pour in the water or vegetable stock. Add the turmeric powder, black pepper powder, and lemongrass (if you’re using it). Bring everything to a simmer, then cover the pan and let it cook for about 15 minutes, or until the vegetables are tender.
5. Remove the lemongrass stalks if you used them. Stir in the chopped coriander leaves and the green parts of the spring onions.
6. Finally, turn off the heat and stir in the fresh lemon juice. This is important – adding it at the end preserves that lovely, bright tanginess.

Expert Tips

• Don’t overcook the vegetables! You want them to retain a little bit of crunch.
• Taste and adjust the seasoning as needed. You might want to add a pinch of salt or a little more pepper.
• For a smoother soup, you can use an immersion blender to partially blend it. I like to leave some chunks for texture, though!

Variations

This soup is a blank canvas – feel free to get creative!

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your vegetable stock is vegan-friendly.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Adjusting the Spice Level: If you like a little heat, add a pinch of red chilli flakes or a small chopped green chilli along with the garlic and ginger.
• Winter/Monsoon Season Adaptation: During colder months, I love adding a small potato, diced, along with the other vegetables for a heartier soup.
• Adding Protein (Chickpeas, Lentils): My friend, Priya, loves adding a can of drained chickpeas or a handful of red lentils to make it a more substantial meal. Add them along with the stock and simmer until cooked through.

Serving Suggestions

This soup is delicious on its own, but it’s even better with a side of crusty bread for dipping. A dollop of plain yogurt or a sprinkle of toasted seeds also adds a nice touch.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just make sure to leave some space in the container for expansion.

FAQs

• Can I make this soup ahead of time? Absolutely! You can make it a day or two in advance and reheat it when you’re ready to eat. The flavours actually develop even more over time.
• What vegetables can I substitute in this soup? Feel free to swap in other vegetables like peas, spinach, broccoli, or cauliflower.
• Is it necessary to use fresh lemon juice? While bottled lemon juice will work in a pinch, fresh lemon juice really makes a difference in flavour.
• How can I make the soup creamier? You can add a splash of coconut milk or a swirl of yogurt at the end for a creamier texture.
• Can I freeze this vegetable soup? Yes, it freezes beautifully!
• What is the best way to store leftover coriander? Wrap the coriander in a damp paper towel and store it in a plastic bag in the refrigerator. It should stay fresh for a few days.