Easy to make Curried Cabbage Soup
This recipe for Curried Cabbage Soup is so simple to put together and perfect for the cooler Fall weather.
I love that it tastes great either prepared with chicken broth or vegan-style using vegetable broth. I find myself adding more seasoning salt to the vegetable both version, though, but it ends up tasting delcious. Remember to taste as you go so you don’t overdo the salt.
Adding in some chopped kale, collard greens and/or Swiss chard with the cabbage makes for an even more nutritious soup. Spinach works, too. I usually have a bag of baby spinach in the fridge so I’ll chop some of it up and add it toward the end of cooking time just so it wilts.
If you’re pressed for time, I’ve made this soup using a 16-ounce bag of shredded cabbage with good results. Remember to wash it before adding it to the soup pot.
How to Make Curried Cabbage Soup
- I chop/shred the cabbage before I do anything else. Wash, drain and set aside until later.
- Heat the olive oil in a large stockpot over medium heat.
- Add the potatoes and about 1/2 teaspoon of salt. Stir to coat the potatoes with salt/oil.
- Cover the pot and cook the potatoes for about 5-6 minutes. Stir every couple of minutes being sure to scrape the bottom of the pan.
- When the potatoes begin to turn brown. stir in the onion.
- Cook until the onion begins to soften, about 2-3 minutes. If the pan seems really dry, add a couple tablespoons of water.
- Stir in the garlic and curry powder. (I use a spicy curry powder, so I start with 1 Tablespoon. I add more as the soup cooks.)
- Add the broth and chickpeas or white beans of choice. Continue to cook until mixture reaches the almost-boiling point.
- Stir in the cabbage. It looks like there’s a lot of cabbage but it cooks down. Trust me.
- Cook the soup for about 5-8 minutes.
- If you like you cabbage softer, continue to cook the soup until desired consistency.
- Season to taste with additional salt. I often use seasoning salt at this point, adding a little at a time.
- If I’m not making a vegan version, I’ll add my favorite chicken base to replace some of the salt, about 1/2 teaspoon at a time. Stir it in and taste for flavor.
Another Favorite Cookbook
The original recipe for this came from Heidi Swanson’s Super Natural Every Day cookbook. I found the cookbook at the library’s used bookstore last year and I’m just now getting around to trying out some of Heidi’s recipes. I’ve found a few keepers, with this being in my top 5. She also has a great writing style–perfect for me who loves to read cookbooks.
More of my Favorite Soup Recipe
Curried Cabbage Soup
- 1 Tablespoon olive oil
- 1 medium yellow potato unpeeled, cut into very small cubes
- 1 medium yellow onion finely chopped
- 3-4 garlic cloves minced
- 1-2 Tablespoons curry powder *
- 5 cups vegetable or chicken broth
- 15- ounce can chickpeas or white beans of choice drained and rinsed
- 1/2 head green cabbage shredded or chopped fine (about 16 ounces worth)
- salt to taste *
- HEAT 1 Tablespoon oil in a large stockpot over medium heat.
- ADD potatoes and about ½ teaspoon salt. STIR to coat.
- COVER and COOK for about 5-6 minutes, stirring and scraping the bottom of the pot several times until potatoes begin to brown.
- STIR in the onion. (If the pan seems really dry, add a couple Tablespoons of water). COOK for a couple of minutes until the onion starts to soften.
- STIR the garlic and curry powder to the pan. COOK for 1 minute.
- ADD the broth and chickpeas. Continue to COOK until almost boiling.
- STIR in the cabbage. COOK for about 5-8 minutes.*
- SEASON to taste with additional salt*.