Simple Slimming Cabbage & Carrot Flush-Out Soup – Light, Cozy, and Satisfying

This is the kind of soup you make when you want something warm, clean, and genuinely good for you. It’s simple comfort in a bowl, built from everyday ingredients and big on flavor without weighing you down. The sweetness of carrots balances the cabbage, while herbs, garlic, and a splash of lemon keep things bright.

It’s budget-friendly, easy to batch-cook, and great for busy weeks. Whether you’re looking to reset your routine or just want a nourishing meal, this bowl does the job beautifully.

What Makes This Recipe So Good

• Light but filling: Cabbage and carrots bring fiber that helps you feel satisfied, without heavy calories.
• Simple ingredients: Everything is pantry-friendly and easy to find, with no complicated steps.
• Flexible flavor: You can add protein, spice it up, or keep it classic. It’s a great base recipe.
• Great for meal prep: Makes a big pot that reheats well for quick lunches or dinners.
• Digestive-friendly: Gentle broth, cooked veggies, and fresh herbs help keep things easy on the gut.

Shopping List

• 1 medium head of green cabbage, cored and thinly sliced
• 4 large carrots, peeled and sliced into coins
• 1 large yellow onion, diced
• 3 celery stalks, sliced
• 3–4 garlic cloves, minced
• 1 tbsp olive oil (or avocado oil)
• 8 cups low-sodium vegetable broth (or chicken broth)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp smoked paprika (or sweet paprika)
• 1 tsp ground cumin
• 1 tsp dried thyme (or Italian seasoning)
• 1 bay leaf
• Juice of 1/2 lemon (plus wedges for serving)
• Fresh parsley or dill, chopped, for garnish
• Salt and black pepper, to taste
• Optional: pinch of red pepper flakes, 1 tsp apple cider vinegar, or a splash of hot sauce

Instructions

1. Prep the vegetables: Slice the cabbage thinly, cut the carrots into coins, dice the onion, and slice the celery.

   Mince the garlic and set everything near the stove.

2. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add onion and celery with a pinch of salt. Cook 4–5 minutes, stirring, until softened and fragrant.

   Add garlic and cook 30 seconds more.

3. Bloom the spices: Stir in smoked paprika, cumin, and thyme. Let them toast for 30–45 seconds, just until you can smell them. This step brings deeper flavor.
4. Add the base: Pour in the broth and add the diced tomatoes with their juices.

   Drop in the bay leaf and bring the pot to a gentle boil.

5. Simmer the veggies: Add carrots and cabbage. Reduce heat to a steady simmer. Cook 20–25 minutes, until the cabbage is tender and the carrots are soft but not mushy.
6. Brighten and balance: Stir in lemon juice.

   Taste and season with salt and pepper. If you want a little tang, add the apple cider vinegar; for heat, add red pepper flakes or hot sauce.

7. Finish and serve: Remove the bay leaf. Ladle into bowls and top with chopped parsley or dill.

   Serve with extra lemon wedges for a clean, fresh finish.

How to Store

• Refrigerator: Store in airtight containers for up to 4 days. The flavors deepen by day two.
• Freezer: Freeze in portioned containers or freezer bags for up to 3 months. Leave a little headspace for expansion.
• Reheat: Warm gently on the stove over medium-low heat or microwave in 60–90 second bursts, stirring between intervals.

  Add a splash of broth if it thickens.

Health Benefits

• Low-calorie, high-volume: Cabbage and carrots offer fiber and water content, helping you feel full while keeping calories in check.
• Digestive support: Fiber supports regularity, and cooked vegetables are often easier to digest than raw.
• Anti-inflammatory potential: Garlic, tomatoes, and herbs contain antioxidants and beneficial phytonutrients.
• Steady energy: With minimal fat and no heavy starches, this soup offers a light, steady meal that won’t weigh you down mid-day.
• Sodium-aware: Using low-sodium broth keeps salt levels in a comfortable range while still delivering flavor.

Pitfalls to Watch Out For

• Overcooking the veggies: If you simmer too long, cabbage can get mushy and carrots can lose their sweetness. Aim for tender, not soggy.
• Not seasoning enough: Low-sodium broth needs intentional seasoning. Taste at the end and adjust salt, pepper, and acidity.
• Skipping the acid: Lemon juice or a splash of vinegar lifts the flavors.

  Without it, the soup can taste flat.

• Too much heat: Red pepper flakes are great, but add gradually. This soup shines when it’s bright and balanced.
• Relying on raw garlic at the end: Add garlic early so it softens and sweetens. Raw garlic stirred in late can overpower the soup.

Alternatives

• Add protein: Stir in shredded rotisserie chicken, white beans, or lentils for a more filling bowl.
• Change the herbs: Swap thyme for Italian seasoning, dill, or a bay leaf plus oregano.

  Fresh basil at the end is lovely in summer.

• Make it spicy: Add chili powder, cayenne, or a spoonful of harissa. A dash of hot sauce at the table works too.
• Go richer (still light): Stir in a splash of coconut milk for a creamy finish, or add a few mushrooms for umami.
• Low-FODMAP idea: Skip onion and garlic. Use the green tops of scallions and a garlic-infused oil for flavor.
• Extra greens: Add chopped spinach, kale, or zucchini in the last 5 minutes for more bulk and nutrients.

FAQ

Can I make this in a slow cooker?

Yes.

Add all ingredients except lemon and herbs to a slow cooker and cook on Low for 6–7 hours or High for 3–4 hours. Stir in lemon juice and fresh herbs just before serving.

Is this soup good for weight loss?

It can support weight loss when part of an overall balanced diet. It’s low in calories and high in fiber and water, which can help you feel full with fewer calories.

How can I make it more filling without many calories?

Add extra cabbage, zucchini, or leafy greens, and use a lean protein like white beans or chicken breast.

These boost volume and protein without adding much fat.

Can I skip the tomatoes?

Absolutely. Replace the canned tomatoes with an extra cup of broth and add a little more lemon or a splash of vinegar to keep the brightness.

What can I use instead of cabbage?

Savoy cabbage, Napa cabbage, or thinly sliced green kale will work. Adjust cooking time so the greens stay tender, not mushy.

How do I keep the soup from tasting bland?

Season in layers: salt the aromatics, bloom spices, and finish with acid and fresh herbs.

A pinch of red pepper flakes or a splash of hot sauce can also wake it up.

Can I prep this ahead?

Yes. Chop the vegetables up to two days in advance and store them in airtight containers. When you’re ready, the soup comes together quickly.

Is this freezer-friendly?

Very.

Cool completely, portion into containers, and freeze. Thaw overnight in the fridge or reheat gently from frozen with a bit of extra broth.

Final Thoughts

Simple Slimming Cabbage & Carrot Flush-Out Soup is proof that a few honest ingredients can create something cozy and nourishing. It’s easy, affordable, and endlessly adaptable, whether you want it plain and clean or boosted with protein and spice.

Keep a pot in the fridge for quick lunches, or freeze portions for a busy week. A squeeze of lemon, a handful of herbs, and you’ve got a fresh, feel-good bowl any day of the week.