This vibrant Easy Healthy Curried Cabbage Soup is super satisfying and packed with flavor! Spiced with curry powder and studded with hearty potatoes, carrots, and celery, this scrumptious soup is the perfect way to warm up on chilly days.
When I put cabbage soup on my list of recipes to make for January I had lots of expectations: simple, fuss-free, healthy…that kind of thing. What I didn’t expect was something that would become my new favorite soup.
But it did.
I know you are probably thinking ‘how can this be delicious or a favorite…its a soup made out of cabbage?!!’
I understand, it does come off as a bit weird, and perhaps not so appetizing, but trust me, this soup is flavorsome, filling and light at the same time, specifically on calories!
Let’s give it a go!
Do let me know how you found this Easy Healthy Curried Cabbage Soup though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest or Facebook! I love seeing what my lovely readers think of my recipes!
Recipe serves 5-6
2 tablespoons olive oil
1 large onion, diced
3/4 cup diced celery (about 2 stalks)
3/4 cup diced carrots (about 2 carrots)
4 garlic cloves, minced
1 tablespoon mild curry powder (plus more to taste – I used about 1 1/2 tablespoons)
1 teaspoon dried thyme
1/4 teaspoon ground turmeric
6 cups chopped green cabbage (about 1/2 of a medium head)
1 medium russet potato, scrubbed and cut into 1/2-inch cubes
6 cups/1380ml vegetable broth
1 tablespoon lemon juice
Salt and pepper, to taste
1. Coat the bottom of a large pot with oil and place it over medium heat. Give the oil a minute to heat up, and then add the onion, celery, and carrots.
Cook the veggies, stirring occasionally until they begin to soften up, about 5 minutes.
2. Add the garlic, curry powder, thyme, and turmeric to the pot. Cook everything for about 1 minute, until the garlic becomes very fragrant. Stir in the cabbage, potato, and broth. Raise the heat and bring the liquid to a boil.
3. Lower the heat and allow the soup to simmer until the veggies are tender about 20 to 25 minutes. Test a piece of potato by piercing it with a fork — it should give easily.
4. Remove the pot from heat and stir in the lemon juice. Season the soup with salt and pepper to taste.
Ladle into bowls and serve.