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4.9 from 39 votes

Cabbage Carrot Corn Soup | 3C Soup

Cabbage Carrot Corn soup (3C Soup) is a vegan, low-calorie and low-carb packed with dietary fibre that keeps you full and nourished. Ideal soup recipe if you are planning to shed a few pounds.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 2 people
Calories: 118 kcal
Course: Appetizer , Soup
Cuisine: Asian

Ingredients

  • 2 cup Cabbage grated
  • ½ cup carrot grated
  • ¼ cup Corn kernels frozen
  • 1 teaspoon black salt
  • 1 teaspoon table salt
  • 1 teaspoon red chilli powder
  • 3 cup water
  • 2 teaspoon oil
  • 2-3 cloves garlic
  • 1 onion
  • 1 tablespoon lemon juice
  • 1 teaspoon oregano
  • few Cilantro leaves fresh

Instructions

    Cup of Yum
  1. Combine cabbage, carrot, corn kernels, salt, red chilli powder, and water into a pan. Cook for 10-15 min on low heat to cook veggies.
  2. Strain the veggies and save the stock.
  3. To a hot pan, add oil, cook garlic and onions.
  4. Stir in cooked veggetables. Add stock, salt if required, lemon juice, oregano, and simmmer for 10 minutes.
  5. Garnish with cilantro leaves.
  6. Serve hot.

Notes

  • Avoid using an aluminum pan to prepare this cabbage carrot corn soup as it 
  • Note:
  • This recipe is meant for informational purposes. Before starting any weight loss program, be sure to consult your doctor.

Nutrition Information

Calories 118kcal (6%) Carbohydrates 19g (6%) Protein 3g (6%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 1239mg (52%) Potassium 388mg (11%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 4798IU (96%) Vitamin C 36mg (40%) Calcium 88mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 118

% Daily Value*

Calories 118kcal 6%
Carbohydrates 19g 6%
Protein 3g 6%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Sodium 1239mg 52%
Potassium 388mg 8%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 4798IU 96%
Vitamin C 36mg 40%
Calcium 88mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.