Cabbage and Carrot Soup

This St. Patrick’s Day, make this Cabbage and Carrot Soup instead of corned beef!

Cabbage and Carrot Soup

Servings 8
Author Mae Tipple


  • 1 TBS vegetable oil
  • 1 large leek sliced into half rings
  • 2 medium carrots chopped into about ½ - 1 inch pieces
  • ½ medium head of cabbage thinly sliced
  • 3 garlic cloves sliced
  • 7 1/2 cups vegetable broth
  • 1 cup quinoa
  • 1 tsp celery salt
  • 1 tsp dried dill
  • Salt to taste
  • Black pepper


  1. Heat the oil in a large pot over medium heat. Add the leek, onion, and garlic. Cook for 5 minutes. Add the sliced cabbage and cook for 5 more minutes. 

  2. Add the quinoa, broth, salts, dill, and black pepper. Stir to combine. Cover partially, bring to a boil, then reduce to a simmer. 

  3. Simmer for about 20 minutes, until quinoa is finished cooking.