Soop Kalam va Havij (سوپ کلم و هویج) — Persian Cabbage and Carrot Soup
A comforting Persian cabbage and carrot soup simmered with onion, garlic, and turmeric in a clear broth. Light yet satisfying, it finishes with fresh parsley for a clean, herbaceous lift.
Printable Recipe Card
Servings: 4 · Total: 50 min · Difficulty: easy
Ingredients (quick list)
- 200 g Yellow onion (finely diced)
- 30 ml Olive oil (about 2 tablespoons)
- 12 g Garlic (minced (about 3 cloves))
- 2 tsp Turmeric powder (fresh, bright yellow)
- 450 g Green cabbage (cored and thinly shredded (about 6 packed cups))
- 250 g Carrots (peeled and thinly sliced into half-moons)
- 1200 ml Vegetable broth (low-sodium; or use chicken broth)
- 1.25 tsp Fine sea salt (plus more to taste)
- 0.5 tsp Black pepper (freshly ground)
- 20 g Fresh parsley (finely chopped (about 1 loosely packed cup))
Steps (summary)
- Set a medium pot over medium heat and warm the olive oil for 30–45 seconds. Add the diced onion and cook for 7–9 minutes, stirr…
- Add the turmeric and stir for 20–30 seconds to bloom it in the oil, coating the onions evenly. Immediately add the shredded cab…
- Pour in the broth and stir well, scraping the bottom of the pot to loosen any flavorful bits. Add the salt and black pepper. In…
- Uncover and simmer 3–5 minutes more to slightly concentrate the broth. Taste and adjust seasoning with up to 1/4 teaspoon more…
Cultural Background
This simple cabbage-and-carrot soup is commonly associated with everyday Iranian home cooking, where economical vegetables are stretched into nourishing meals. Turmeric and black pepper provide warmth and color, and fresh herbs at the end reflect a broader Persian preference for bright, herbal finishes.
Equipment
💡 Tips
- For a clearer, lighter soup, keep the simmer gentle; a hard boil can make cabbage taste stronger and the broth cloudy.
- If you prefer a slightly thicker texture, mash a few carrot slices against the side of the pot during the last 5 minutes of simmering.
- Low-sodium broth gives better control over salt; adjust at the end after the vegetables are fully tender.
- Add parsley off heat to keep its fresh, green aroma instead of turning it dull and grassy.
⚠️ Common Mistakes
❌ Boiling the soup aggressively for the full cook time
💡 Why: A hard boil can make cabbage taste sharper and can muddy the broth.
✅ Fix: Bring to a boil, then immediately reduce to a gentle simmer with small bubbles and keep the lid slightly ajar if needed.
❌ Adding parsley early and simmering it
💡 Why: Long cooking dulls parsley’s flavor and turns it darker and grassy.
✅ Fix: Stir parsley in off heat and let the soup rest 5 minutes before serving.
❌ Salting heavily before tasting the broth
💡 Why: Broth saltiness varies widely, and reduction concentrates salt.
✅ Fix: Start with the listed amount, then adjust at the end after simmering; dilute with a splash of water if oversalted.
❌ Skipping the brief sauté of turmeric
💡 Why: Turmeric tastes flatter when added only to liquid and can clump.
✅ Fix: Bloom turmeric in oil for 20–30 seconds, then add vegetables right away to prevent scorching.
🧊 How to Store
Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently over medium-low heat until steaming (about 6–8 minutes), adding 60–120 ml water or broth if it thickens. Freeze up to 2 months; thaw overnight in the refrigerator before reheating.
📅 Make Ahead
Chop onion, garlic, cabbage, and carrots up to 24 hours ahead and refrigerate separately in airtight containers. Cook the soup up to 3 days ahead; reheat gently and add freshly chopped parsley just before serving for the brightest flavor.
🍽️ Pairs Well With
- Warm flatbread or crusty bread
- A side of fresh herbs and radishes
- A squeeze of lemon at the table (optional)
Regional Variations
- Tehran-style home kitchensOften kept very clear and light, with thinly shredded cabbage and a generous finish of chopped parsley; some cooks add a squeeze of lemon at the table.
- Northern Iran (Caspian-influenced homes)May include extra fresh herbs and a slightly more pronounced black pepper warmth, leaning into a greener, more aromatic finish.
Ingredients
- 200 gYellow onion (finely diced)
- 30 mlOlive oil (about 2 tablespoons)
- 12 gGarlic (minced (about 3 cloves))
- 2 tspTurmeric powder (fresh, bright yellow)
- 450 gGreen cabbage (cored and thinly shredded (about 6 packed cups))
- 250 gCarrots (peeled and thinly sliced into half-moons)
- 1200 mlVegetable broth (low-sodium; or use chicken broth)
- 1.25 tspFine sea salt (plus more to taste)
- 0.5 tspBlack pepper (freshly ground)
- 20 gFresh parsley (finely chopped (about 1 loosely packed cup))
🔄 Substitutions
- Vegetable broth→ Chicken broth
- Fresh parsley→ Fresh cilantro
- Olive oil→ Avocado oil
Instructions
- 1
Set a medium pot over medium heat and warm the olive oil for 30–45 seconds. Add the diced onion and cook for 7–9 minutes, stirring every minute, until soft and translucent with only light golden edges. Add the minced garlic and cook 45–60 seconds, stirring constantly so it stays fragrant, not browned.
- 2
Add the turmeric and stir for 20–30 seconds to bloom it in the oil, coating the onions evenly. Immediately add the shredded cabbage and sliced carrots, then cook for 4–5 minutes, stirring and turning the vegetables so they begin to soften and take on the yellow color. This brief sauté builds a deeper, sweeter base.
- 3
Pour in the broth and stir well, scraping the bottom of the pot to loosen any flavorful bits. Add the salt and black pepper. Increase heat to high and bring to a gentle boil (about 5–7 minutes), then reduce to low, cover, and simmer for 20 minutes until the carrots are tender and the cabbage is silky.
- 4
Uncover and simmer 3–5 minutes more to slightly concentrate the broth. Taste and adjust seasoning with up to 1/4 teaspoon more salt if needed, depending on your broth. Turn off the heat and stir in the chopped parsley. Rest the soup for 5 minutes so the flavors settle, then ladle into warm bowls and serve.
🪪 Recipe Passport
Cultural Background
This simple cabbage-and-carrot soup is commonly associated with everyday Iranian home cooking, where economical vegetables are stretched into nourishing meals. Turmeric and black pepper provide warmth and color, and fresh herbs at the end reflect a broader Persian preference for bright, herbal finishes.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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