Curried Cabbage Soup
Warm up with a bowl of hearty and flavorful Curried Cabbage Soup, a vibrant medley of tender vegetables, aromatic spices, and creamy coconut milk. This easy-to-make soup pairs shredded green cabbage, carrots, and potatoes with bold flavors of curry, turmeric, cumin, and a touch of cayenne for a subtle kick. Simmered to perfection in a vegetable stock base, the richness of coconut milk ties everything together for a silky finish. Perfect for cozy dinners or meal prep, this comforting soup is vegan, gluten-free, and packed with wholesome ingredients. Garnish with fresh cilantro for a burst of color and extra freshness, and enjoy this nutritious and satisfying dish on chilly days!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 medium carrot, diced
- 2 stalks celery, diced
- 1 small head green cabbage, shredded
- 2 medium potato, diced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 6 cups vegetable stock
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and ginger, cooking for another 1 minute until fragrant.
Add the diced carrots, celery, shredded cabbage, and diced potatoes to the pot. Stir to combine.
Sprinkle the curry powder, ground turmeric, ground cumin, and cayenne pepper over the vegetables. Stir well to ensure the spices evenly coat the vegetables.
Pour the vegetable stock into the pot, ensuring the vegetables are fully submerged. Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 25-30 minutes, or until the potatoes and cabbage are tender.
Stir in the coconut milk, salt, and black pepper. Simmer for an additional 5 minutes to meld the flavors.
Taste and adjust the seasoning, adding more salt or spices if needed.
Ladle the soup into bowls and garnish with freshly chopped cilantro if desired. Serve hot.
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10105 mg | 439% | |
| Total Carbohydrate | 245.9 g | 89% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 68.3 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 668 mg | 51% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 6426 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
