What’s for supper? If I’ve heard that once, I’ve heard it a thousand times over the years. Not always have I had a good answer, but I did learn that it’s a good idea to always have ingredients on-hand to make a hot and healthy soup – especially during the fall and winter months. Soups are usually easy to put together and deliver a scrumptious taste – never do I hear a complaint. This delicious recipe for Healthy Curried Cabbage & Potato Soup is worth the bit of extra time it takes to chop the veggies, and it’s very comforting on a cold evening or weekend.
Upfront, I’ll admit that I’d never tasted a “curried” anything. So I was a bit skeptical about whether or not I would like this Healthy Curried Cabbage & Potato Soup. I’m pleased to report that I was pleasantly surprised! A bowl of this hot cabbage soup not only satisfies but is overflowing with a nice flavor. Spiced up with a delicious mild curry powder and overflowing with organic potatoes, carrots, onions, and celery, this savory and filling soup is a great way to warm up on those dark, chilly days of winter.
Serve it with a colorful and healthy salad and some gluten-free warmed bread with our avocado butter spread recipe, and you have a delicious and healthy supper that is easy and makes you feel warm inside.
Curried Cabbage & Potato Soup Recipe
2 tablespoons cold-pressed olive oil or organic avocado oil
1 large organic onion, diced
1 cup diced organic celery (about 3 stalks)
1 cup diced organic carrots (about 3 carrots)
4 organic garlic cloves, minced
1.5 – 2 tablespoons mild curry powder (you can add more or less to taste)
1 teaspoon dried thyme
¼ teaspoon ground turmeric
6 cups chopped organic green cabbage (about ½ of a medium head)
4-5 medium organic russet potatoes, scrubbed and cut into ½-inch cubes- I put as many as I can fit into the pot
6-8 cups organic vegetable broth (use enough to cover all the veggies completely)
Himalayan Salt and pepper, to taste
One of the best things about this soup is that you can add additional veggies or even some organic chicken if you like. Some additions that I like are:
- organic corn
- organic yellow squash
- organic chicken
- organic diced tomatoes
- organic broccoli
- Wash all vegetables thoroughly.
- Coat the bottom of a large pot with olive oil or organic avocado 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, occasionally stirring, until they soften up and caramelize — about 5-8 minutes.
- 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.
- 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.
- Season the soup with Himalayan salt and pepper to taste.
- Spoon into bowls and serve.
- You can also add a little juice from an organic lemon once it’s cooked.