Sometimes you are just in the mood for something simple, light, and soothing. This nourishing easy cabbage carrot broth will hit the spot, especially if you add some cooked rice or (gf) noodles to the pot.
It comes together quickly and has a clean, broth-like feel rich in veggies. Nothing fancy—just an easy, wholesome soup that tastes good and feels good.
There’s something almost magical about the way cabbage and carrots transform a simple pot of broth. I find that they bring a gentle sweetness and depth that makes any soup instantly comforting—
The Backstory: ( Got the backstory idea from Jeff the Chef)
The other night, I didn't have much time to make dinner, but I still wanted a warm bowl of light soup- something flavorful but not overly heavy.
As I stood in the kitchen, I remembered how my own mother used to make a simple traditional broth and add rice or noodles to it.
I didn't have her exact recipe —just the memory of how much I loved it - that was enough to inspire me to create my own. I improvised with what I had on hand, and the result was everything I was craving: light, soothing, and full of flavor. In fact, my husband couldn't get enough of it.
Simple broths like this one are perfect for chilly evenings or days when you want something warm, quick, and nourishing.
Enjoy it as a light detox-style soup, or turn it into a complete meal by adding cooked rice or (rice) noodles at the end.
Why Is Cabbage Carrot Broth A Healthy Choice?
Cabbage broth is a quiet nutritional powerhouse. Cabbage supplies vitamins C and K along with antioxidants that may support immunity and help reduce inflammation. The combination of cabbage and carrots adds gut-friendly fiber that’s gentle on digestion. The broth is naturally low-calorie yet satisfying, making it perfect for light or “reset” meals. Chickpeas contribute plant-based protein, minerals, and steady energy, and the turmeric—especially when combined with black pepper- may add an extra anti-inflammatory boost.
This broth is vegan, gluten-free, and delicious. I set it to pressure cook in the Instant Pot for only 5 minutes. It took about 30 minutes from prep to finish.
Can you make it on the stove top? - of course, but it will just take a little longer and may need additional liquid. I make it both ways.
Ingredients to make the soup
4 cups chopped cabbage
4 medium organic carrots, sliced
1/2 cup chopped organic curly parsley
1 small organic onion, chopped
1 can chickpeas, drained and rinsed
1/2 cup chopped scallion
1/2 teaspoon turmeric
1 teaspoon salt (or to taste)
Cracked pepper
Water or vegetable broth to cover the vegetables plus 3 extra cups water
Optional: cooked rice or rice noodles
Optional: fresh lime juice for serving
Instant Pot Directions
Add all ingredients (except rice/noodles and lime) to the Instant Pot.
Set to Pressure Cook for 5 minutes.
When done, carefully release steam according to manufacturer instructions.
Once pressure is fully released, remove the lid and stir in cooked optional rice or rice noodles if desired.
Taste and add more salt or pepper if needed.
Ladle into bowls and finish with a squeeze of lime juice.
Makes about 6 bowls.
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My Notes:
It's difficult to predict how much seasoning you will need. It will depend on how sweet your carrots are and how rich tasting a cabbage you have. You may need to add some bouillon flavoring if its too bland.
