Curry Cabbage Soup

Curry Cabbage Soup is absolutely heart-warming and perfect during those last remaining weeks of winter. Cozy up with a cup or bowl of this deliciously creamy soup. You can elect to leave out the chickpeas if desired, and you may serve this soup over rice or alongside some naan bread.

Ingredients

Curry Cabbage Soup

• 3 cups green cabbage, chopped
• 15.5 oz can chickpeas, drained
• 1 can lite coconut milk*
• 2 cups vegetable broth
• 1/2 yellow onion, diced
• 1/2 red or orange bell pepper, diced
• 1 large carrot, diced
• 2 garlic cloves, minced
• 1 Tbs fresh turmeric, minced
• 1 tsp ground ginger
• 2 Tbs curry powder
• 1 Tbs red curry paste
• Olive oil
• Salt & pepper to taste
• Optional toppings: lime juice, chopped cilantro

*Lite coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Directions

1. Begin by preparing your vegetables and aromatics.
2. In a large stovetop pot, heat about 1 Tbs of olive oil on high.
3. Sauté the onion and garlic for 3-4 minutes.
4. Then, add in the carrot, bell pepper, and turmeric. Stir together for 5-7 minutes.
5. Add in the curry paste & seasonings and stir together for 2 minutes.
6. Next, add in the drained chickpeas and cabbage and coat with the vegetables and seasoning.
7. Add the coconut milk and vegetable broth.
8. Bring the soup to a simmer and cover with a lid.
9. Set heat to low and allow the soup to simmer for about 20 minutes or until vegetables are soft.
10. Serve over rice or with naan bread if desired or serve as is.
11. Top with optional toppings and enjoy!

Nutrition Information

Nutrition Disclaimer

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