Cabbage Carrot Broth: Simple, Soothing, Delicious

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

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Instant Pot Directions

1. Add all ingredients (except rice/noodles and lime) to the Instant Pot.

2. Set to Pressure Cook for 5 minutes.

3. When done, carefully release steam according to manufacturer instructions.

4. Once pressure is fully released, remove the lid and stir in cooked optional rice or rice noodles if desired.

5. Taste and add more salt or pepper if needed.

6. 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. 

In My Kitchen December 2025- Florida

Yikes. It's December already? Where is the time going? 

I'll be joining Sherry at Sherry's Picking and other bloggers for her IN MY KITCHEN  share... where anyone can join in.

Here's some of what's been happening in my kitchen this past month. 

I could not resist these gorgeous little soup bowls. I really did not need them but they match the style of my other bowls- so I added them to my collection. 

As many know, I published a soups cookbook a few years ago for plant-based soups cookbook (available on Amazon) and I make lots of easy homemade healthy low fat soups ! I can always use new soup bowls. 

Cookbook link (available on Amazon). Makes a great holiday gift,  stocking stuffer, or exchange gift. 

I tried this vegan wild mushroom gravy for Thanksgiving. It was too bland for my liking. So I'll back to making my own vegan gravy in the future. 

Recipe for mashed potatoes and my own mushroom gravy (link)

I found some gnocchi that was gluten free and it was calling my name. I have not tried it yet. 

I like the frozen Daring plant-based chicken. I only buy the original (they have breaded ones, flavored ones etc.) but the plain has the least calories and fat). I use it in a sandwich or in a stir-fry.

Flavor Bombs: 

This seems to be something new that they are selling in the produce isle.They are cherry tomatoes that are extremely flavorful. Have you seen them or tried them? 

I'm back in my Florida kitchen since mid October, and I'm back getting roses from the flower man that delivers to our condo building. His roses are gorgeous and usually last at least 10 days. He gets them right off the plane from Ecuador and delivers the same day throughout the beach area every Friday!! And they have a fragrance that is like perfume.

My neighbor friend gave me the beautiful crystal vase as an early birthday present. 

Thanks for stopping by. That's it for what was in my kitchen last month. 

Disclaimer: I am an affiliate for Amazon and receive a small compensation at no cost to you if you follow a link from my blog and make a qualified purchase. 

Tofu Entree With Mushroom and Onion Gravy- Part of A Plant-based Thanksgiving Meal 2025

Wondering what I ate for a plant-based and gluten-free holiday entrée? This amazing tofu with mushroom gravy to start off a full plant-based holiday menu that even non-vegans loved.

A few people asked what I was planning to serve as my vegan Thanksgiving entrée this year. After thinking it over, I settled on tofu smothered in a rich flavorful onion-and-mushroom gravy. We ate it over warm rice, and the whole thing turned into one of those dishes that seems humble at first but somehow becomes the star of the plate—simple, satisfying, and surprisingly good. Paired with the butternut squash and fresh cranberry casserole, the dishes carried all the flavors of Thanksgiving.

I’ll admit, I took a shortcut with the mushroom gravy and grabbed a vegan, gluten-free mushroom gravy from Whole Foods. It turned out to be painfully bland, so I rescued it with freshly grated ginger, tamari, generous amounts of rice vinegar, and a little sugar. Honestly, I should’ve just made my own gravy with potato starch to begin with.

We spent the holiday with three other couples—none of them vegetarian—and yet not a single spoonful of the butternut squash casserole survived. Half the mushroom tofu disappeared too, even though there was plenty of turkey and other sides at the celebration at my friend's home.

People often ask what vegans actually eat for Thanksgiving, so I'm sharing a sample menu that I would serve if I were the host. 

Everything is vegan and gluten-free.

My entree is a mushroom and onion gravy with cubes of tofu over rice. 

Tofu mushrooms and onion over rice in a casserole

Ingredients:

1 large onion, peeled and sliced into 1/2 moons

2 containers of fresh white or portobello mushrooms, washed and sliced

1 block of organic firm tofu, drained well and cubed

Sauce 

1/2 teaspoon of freshly grated ginger

2 tablespoons of potato starch (or cornstarch)

1/4 cup of water

1/3 cup of tamari sauce 

1/3 cup of rice vinegar

1 teaspoon of sugar (of your choice)

1/4 teaspoon of garlic powder

freshly grated black pepper 

Topping: sliced scallions

 

Directions: 

In a large rimmed skillet, sauté onions and mushrooms in 1/4 cup of water or vegetable broth (or oil if your prefer) on a low flame until soft. Add tofu and continue to sauté adding a little more water or broth if needed to prevent burning. While sautéing, assemble sauce in a bowl. Add all ingredient and mix well. Pour over the sautéed vegetables and tofu and continue to cook on low for 5 minutes. Taste and add additional seasoning if desired. 

Place cooked warm rice in a pyrex casserole and flatten - add the tofu mushroom mixture to the top, decorate with scallions and serve. 

Take a look at my full plant-based Thanksgiving Menu Suggestions

A Plant-Based Thanksgiving Menu 2025

Entree:
Tofu smothered with mushroom and onion gravy, served over rice

Side:
Butternut Squash (or sweet potato), Apple, and Fresh Cranberry Bake

Vegetable:
Green Bean Medley — bright, crisp, and green

Salad:
Tasty Mediterranean salad with nuts or my grated carrot–cranberry salad — both are interesting company-worthy options

Dessert:
Vegan Pumpkin Pie — blender recipe, crustless

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That’s what I’m sharing for this holiday season — a hearty plant-based menu with ingredients that truly feel like Thanksgiving that everyone can enjoy!

How was your Thanksgiving? What did you make that you really enjoyed?

My Notes: 

1. Try quinoa in place of rice

2. Use butternut squash or sweet potato for the bake 

I was visiting Angie at her truly inspirational recipe blog at Angie's Recipes and saw this quote: I had to repeat.. thanks Angie.

 Americans have more food to eat than any other people and more diets to keep them from eating it. ~Anonymous 

Butternut Squash Apple Cranberry Bake with Oatmeal Streusel Topping

If you love butternut squash, this festive streusel-style holiday bake will quickly become one of your new easy seasonal favorites. The combination of tender butternut squash, tart cranberries, sweet apples and pumpkin pie spices, creates a bright, colorful fall side dish that looks beautiful on the table and tastes absolutely sweet tangy and delicious.