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Breakfast Soup

Breakfast Soup Loaded with Vegetables

Breakfast Soup Loaded with Vegetables is a really good addition to your breakfast menu because its not only loaded with nutrients that comes from cabbage, carrots, green onions and spinach but also loaded with good flavor from the different cooking sauces and seasonings. This is one of my make-ahead breakfast ideas and it will last for 4 to 5 days in your fridge.
Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast, Soup
Cuisine American, Chinese, Japanese
Servings 4 people


  • 1/2 whole medium size green cabbage thinly sliced
  • 2 whole carrots thinly sliced
  • 5 oz fresh spinach
  • 1 bunch green onions thinly sliced
  • 5 cups water

Broth Ingredients

  • 1 cube chicken bullion
  • 1 tbsp Maggi Seasoning
  • 1/2 tbsp soy sauce
  • 1 1/2 tbsp fish sauce
  • 1/2 tbsp sesame oil
  • 1/4 tsp ground pepper
  • 1/4 tsp ground coriander seed
  • 1 1/2 tsp everything bagel seasoning


  • Fill up the sauce pan with 5 cups of water and place it in the stove on a high heat.
  • Place all the broth ingredients except, ground coriander and everything bagel seasoning.
  • Whisk in all the broth mixture into the sauce pan.
  • Add the sliced green onions, carrots and shredded cabbage.
  • Cover and bring to boil. Reduce to medium heat and simmer for 10 minutes until the cabbage has wilted.
  • Stir in the ground coriander, everything bagel seasoning and spinach. Cover and cook for another 2 to 3 minutes.
  • Serve and enjoy!


Keyword make-ahead breakfast, Simple, Easy and Yummy