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.
Cabbage! A very underrated vegetable I would say. I grew up eating cabbage, because it was so cheap, and it was one of those things my family could afford. Nevertheless, I never got bored of cabbage, I still love it to this day.
The great thing about cabbage is, that is so versatile. You can make pretty much anything out of cabbage.
Cabbage us also soooo good for you. Especially good for your gut. Cabbage is loaded in fiber, and relatively low on calories, making it the perfect food to lose weight.
This soup is super easy to make, do not overthink it, just relax and get this on the boil!
More Vegan Soup Recipes:
1. Oil-Free Roasted Zucchini & Garlic Soup
2. Easy Creamy Vegan Butternut Squash Soup
3. Creamy Vegan Cheese Soup
4. Ukrainian Borscht
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
Ingredients:
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
Method:
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.
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