COCONUT CABBAGE & CARROT SOUP
Coconut Cabbage & Carrot Soup is a wonderfully light yet satisfying dish packed with natural sweetness from carrots and the mild earthiness of cabbage. The coconut milk adds a creamy richness, balancing the flavours beautifully, while garlic enhances the depth of the broth. This nutrient-rich soup is filled with fibre, vitamins and antioxidants, making it an excellent option for a light meal, an appetiser or a detox-friendly dish. Whether you’re looking for a quick lunch or a nourishing dinner, this soup is a delicious way to enjoy fresh, wholesome ingredients in a simple and comforting recipe.
RECIPE CATEGORY
Soup / Stew, Entrée
SERVING SIZE
1
CUISINE
Mediterranean, Asian
PREPARATION/TECHNIQUES
One-Pot Wonders, Sauté, Simmer
OCCASION/HOLIDAY
Spring, Summer, Comfort Food, Detox Meals, Light Lunch
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Gluten-Free, Low Sodium, Healthy, Quick & Easy
DISH TYPE
Soup / Stew
INGREDIENTS
The following are the ingredients which we need to prepare this coconut cabbage & carrot soup.
- 50g cabbage, shredded
- 1 small carrot, diced
- 100ml vegetable broth
- 50ml coconut milk
- 1 clove garlic, minced
- Salt and pepper, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 105 kcal
- Protein: 3g
- Carbohydrates: 10g
- Fats: 6g
- Fibre: 3g
- Sodium: 140mg
PREPARATION
- Sauté The Garlic: Heat a saucepan over medium heat and sauté the minced garlic for 1-2 minutes until fragrant.
- Add Carrots And Cabbage: Stir in the diced carrot and shredded cabbage, cooking for another 3 minutes to soften.
- Pour In The Broth: Add the vegetable broth and bring to a gentle simmer. Cook for 10 minutes until the vegetables are tender.
- Blend (Optional): For a creamier soup, use an immersion blender to partially purée the mixture.
- Stir In The Coconut Milk: Pour in the coconut milk and let it warm through for 2 minutes. Season with salt and pepper to taste.
- Serve And Enjoy: Pour into a serving bowl and garnish with fresh herbs, a drizzle of olive oil or toasted seeds.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
Here are some tips to help you prepare this coconut cabbage & carrot soup.
- Creamier Texture: Blend the soup fully for a smooth consistency.
- Deeper Flavour: Roast the carrots before adding them to enhance their natural sweetness.
- Balanced Acidity: A squeeze of fresh lemon juice brightens the taste.
- Extra Thickness: Blend in a handful of cooked white beans or potatoes.
- Garnishing Ideas: Sprinkle with sesame seeds, chopped coriander or toasted coconut flakes.
- Serving Suggestion: Pair with crusty bread or a fresh salad for a satisfying meal.
- Spice It Up: Add a pinch of cumin, smoked paprika or chilli flakes for extra warmth.
- Cooling Summer Option: Serve chilled with a splash of lime juice for a refreshing twist.
VARIATIONS
- Spiced Version: Add turmeric, curry powder or ginger for extra warmth.
- Protein Boost: Stir in cooked lentils, chickpeas or quinoa.
- Nutty Flavour: Blend in a spoonful of almond or cashew butter for richness.
- Low-Carb Alternative: Replace carrots with roasted courgette or cauliflower.
- Extra Veggies: Mix in roasted bell peppers, spinach or sweet potatoes.
- Cheesy Twist: Sprinkle nutritional yeast for a dairy-free umami boost.
- Crunchy Topping: Garnish with crispy chickpeas or croutons.
- Asian-Inspired: Add a splash of soy sauce and a drizzle of sesame oil.
PREPPING AND STORAGE
- Fridge: Store in an airtight container for up to 3 days. Reheat gently over low heat.
- Freezer: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating.