Cabbage Carrot Corn Soup - Healthy & Light 3C Soup

Cabbage Carrot Corn Soup, also called 3C Soup, is a simple and nourishing vegetable soup made with these three wholesome ingredients.

It is naturally vegan, gluten-free, and low in calories, just like green vegetable soup, making it a perfect option for a nourishing meal or a light dinner.

What is 3C Soup?

3C Soup gets its name from the three main vegetables used in the recipe: Cabbage, Carrot, and Corn. These vegetables are simmered together to create a light, flavorful broth that is both comforting and healthy.

Because the soup is rich in fiber and made with fresh vegetables, it is often considered a great choice for low-calorie and nutrient-rich meals.

Why is 3C soup healthy?

This soup is popular because it is made with fresh vegetables and minimal ingredients.

Cabbage is rich in fiber and antioxidants.
Carrots provide vitamin A and natural sweetness.
Corn adds a mild sweetness and satisfying texture.

Together, these ingredients create a comforting and nutritious soup that is both satisfying and easy to digest.

What goes in 3C soup?

To prepare this quick and easy cabbage soup recipe, you require the following ingredients:

Cabbage - Green cabbage. Soak the cabbage in warm salted water for 10 minutes before use. Finely chop or grate it so it cooks quickly.

Carrots - Grated carrots add natural sweetness and beautiful color to the soup. If you enjoy carrots, don't miss this easy and refreshing carrot chutney recipe - it makes a great party dip.

Have you ever tried adding carrots to desserts? Start with the carrot mug cake for a delicious surprise.

Corn kernels - Frozen or fresh sweet corn both work well and add a slight crunch. It is a versatile ingredient that works well in several dishes. If you love corn-based recipes, try these delicious chicken corn pasta salad and stir-fry vegetables, easy and healthy recipes on the blog.

See the recipe card for more.

How to make cabbage carrot corn soup?

Wash cabbage thoroughly and remove the outer leaves. Finely chop or grate the cabbage and carrots so they cook quickly.

Add cabbage, carrots, corn kernels, salt, chili powder, and water to a pot. Cover and cook on low heat for about 12-15 minutes until the vegetables become soft.

Strain the cooked vegetables and reserve the cooking liquid. This liquid becomes a light homemade vegetable stock for the soup.

Heat oil in a pan. Add chopped garlic and onions and sauté until they become soft and aromatic.

Add the cooked vegetables back to the pan along with the reserved stock. Stir in oregano and lemon juice. Let the soup simmer for 8-10 minutes, so the flavors combine well.

Add chillies or a spoonful of my 2-ingredient chilli oil or homemade Szechuan sauce into the soup for spice. Garnish with fresh coriander leaves and serve hot.

Storage

Store this 3C veggies soup in the fridge. It stays good for 2-3 days. Reheat before serving.

Variations

Stir in the tomatoes to add a fresh, tangy note, similar to the way I enhance my butternut squash soup.

Add boiled beans or chickpeas for extra protein.

Sprinkle mixed seeds or herbs before serving.

Serving Suggestions

Pair it with garlic bread or cheese avocado toast for a light, hearty meal.

Soft and fluffy veggie egg bites go well with this soup.

Pair it with nutritious and hearty salads, such as potato paneer salad, cucumber beet salad, chicken chickpea salad, and nutty crunchy veg salad, for a healthy lunch combo.

Serve this soup with quinoa cottage cheese for a filling meal.

Tips

• Finely chopped vegetables cook faster and give the soup a better texture.
• Overcooking may make the vegetables mushy. Cook just until they are tender.
• If you prefer a thicker soup, mix 1 teaspoon of cornflour with water and add it while simmering.
• Do not discard the vegetable cooking water, as it contains nutrients and adds flavor to the soup.

More Low-Calorie Recipes

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