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!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and ginger, cooking for another 1 minute until fragrant.

Step 4

Add the diced carrots, celery, shredded cabbage, and diced potatoes to the pot. Stir to combine.

Step 5

Sprinkle the curry powder, ground turmeric, ground cumin, and cayenne pepper over the vegetables. Stir well to ensure the spices evenly coat the vegetables.

Step 6

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.

Step 7

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.

Step 8

Stir in the coconut milk, salt, and black pepper. Simmer for an additional 5 minutes to meld the flavors.

Step 9

Taste and adjust the seasoning, adding more salt or spices if needed.

Step 10

Ladle the soup into bowls and garnish with freshly chopped cilantro if desired. Serve hot.

Nutrition Facts

Serving size	(2993.5g)

Amount per serving	% Daily Value*
Calories	1468.4

Total Fat 43.5g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 10104.8mg	0%
Total Carbohydrate 245.9g	0%
Dietary Fiber 44.2g	0%
Total Sugars 68.3g
Protein 42.4g	0%

Vitamin D 0IU	0%
Calcium 668.4mg	0%
Iron 26.6mg	0%
Potassium 6426.3mg	0%

*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.

Source of Calories

Fat: 25.3%

Protein: 11.0%

Carbs: 63.7%