Curry Cabbage Vegan Soup

5 from 6 votes

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Curry Cabbage Soup

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

This vibrant 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.

Course: Soup

Cuisine: American

Keyword: cabbage soup, vegan soup recipe

Servings: 6

Calories: 121 kcal

Author: Alissa Saenz

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 use about 1 ½ tablespoons)
• 1 teaspoon dried thyme
• 1/4 teaspoon ground turmeric
• 6 cups chopped green cabbage (about ½ of a medium head)
• 1 medium russet potato, scrubbed and cut into ½-inch cubes
• 6 cups vegetable broth
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions

1. Coat the bottom of a large pot with oil and place it over medium heat.

2. Give the oil a minute to heat up, and then add the onion, celery and carrots.

3. Cook the veggies, stirring occasionally, until they begin to soften up, about 5 minutes.

4. Add the garlic, curry powder, thyme, and turmeric to the pot. Cook everything for about 1 minute, until the garlic becomes very fragrant.

5. Stir in the cabbage, potato and broth.

6. Raise the heat and bring the liquid to a boil.

7. 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.

8. Remove the pot from heat and stir in the lemon juice. Season the soup with salt and pepper to taste.

9. Ladle into bowls and serve.

Nutrition Facts

Curry Cabbage Soup

Amount Per Serving (1.5 cups)

Calories 121Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 0.8g4%

Sodium 489mg20%

Potassium 422mg12%

Carbohydrates 17.8g6%

Fiber 4g16%

Sugar 5.6g6%

Protein 2.5g5%

Calcium 5mg1%

Iron 11mg61%

* Percent Daily Values are based on a 2000 calorie diet.

South Indian-Style Vegetable Curry Recipe

Scott Phillips

Tandoori Chickpea and Broccoli Curry Recipe

Tandoori Chickpea and Broccoli Curry Recipe

A quick and tasty curry- perfect vegan dinner option for those chilly Autumnal night

 Course Dinner

 Cuisine Indian

 Keyword chickpea curry recipe, tandoori curry, Vegan chickpea coconut curry

 Prep Time 15 minutes

 Cook Time 29 minutes

Ingredients

For the curry

• 1-2 tbsp olive oil
• 1 red onion, chopped
• 1 tin chickpeas
• 1 cube Frozen Cofresh garlic and ginger cube
• 1 tin chopped tomatoes
• 1/2 tin coconut milk
• 2 large handfuls spinach
• 1 tbsp tandoori powder
• 1 tsp garam masala
• 1 tsp ground cumin
• 1/2 lemon's juice, squeezed
• 1/2 tsp ground turmeric
• 1/2 cup hot water
• 1 potato, sliced into eights
• 1/2 tsp brown sugar or agave syrup
• salt and pepper to taste
• Add a scoop or two of MISO paste as well, for flavoring! 

For the rice (serves 4-5)

• 1 cup rice, rinsed
• 2 cups water
• 1.4 tsp salt
• 1/4 broccoli, cooked and chopped
• 1 reduced sodium veggie stock cube (optional)
• 1 tbsp tomato purée

Instructions

For the curry

1. Heat a large pot on medium heat. Add 1 tbsp of olive oil.
2. Once the oil has heated (it will become more runny), add all the spices/curry powder/garam masala. Lower the heat and add a splash of water if necessary.
3. Add the chopped red onion, potato and Cofresh garlic and ginger cube if you have it, or a crushed garlic clove/grated fresh ginger.
4. Add the chopped tomatoes, chickpea and tomato purée and the 1/2 cup of boiling water.
5. Turn up the heat to high until the mixture boils. Add the sugar/syrup and salt and pepper to taste.
6. Cover and leave to simmer for 20 mins
7. Take off the lid and add the half tin of coconut milk and spinach. Leave to simmer uncovered for a further 5-10 mins until you get a thick and creamy consistency of the curry.

For the rice

1. Boil water in a kettle then pour 4 cups of hot water into a medium pan on high heat.
2. Once the water is bubbling, add the rice you rinsed earlier along with the seasoning and optional stock cube
3. Reduced the heat to a simmer and place the lid on top. Simmer for 12-15 mins until soft and all the water has been absorbed- If the rice has cooked but there is water still in the pan, you could pour the rice into a sieve.
4. Stir through the cooked and chopped broccoli to the cooked rice

Smoky Tomato Lentils Cooked In Coconut Milk

Smoky Tomato Lentils Cooked In Coconut Milk

Link: https://heartbeetkitchen.com/2016/recipes/dietary/vegan/smoky-tomato-lentils-cooked-coconut-milk/

Author: amandapaa
Prep Time 5 mins Cook Time 60 mins 
Yields 4

INGREDIENTS

• 2 tablespoons olive oil
• 1 cup diced onion
• 1 teaspoon salt, divided
• 1 cup green lentils, or french green lentils (affil. lik)
• 1 (14.5 ounce) can full fat coconut milk (affil. link)
• 1 3/4 cups water
• 2 cloves garlic, minced
• 1/2 to 1 teaspoon smoked paprika, depending on how smoky you like it
• 1 1/2 cups crushed organic Muir Glen Tomatoes
• 2 tablespoons fresh lime juice
• 1/4 cup minced fresh parsley

DIRECTIONS

1. In a deep saucepan, about 10 or 12 inches wide, bring olive oil to medium high heat. Stir in onion ¼ teaspoon salt, and cook for 5 minutes until translucent. Add lentils and stir to coat and combine, cook for 2 minutes.
2. Add remaining salt, coconut milk, water, and garlic. Bring to a light simmer, then cover and cook for 30 minutes. Remove lid, and taste. Lentils should be getting soft. Add smoked paprika, ½ cup tomatoes, and bring to a boil. Let simmer, stirring, with lid off, for 5 minutes, until it starts to thicken. Add remaining 1 cup tomatoes, and continuing simmer, cooking liquid off, another 12 minutes, or until thick. This level is your preference, cook longer if you'd like thicker.
3. Stir in lime juice and fresh parsley, serve warm.

15 Minute Vegan Thai Green Curry Soup with Vermicelli

Vegan Thai Green Curry Soup

This vegan Thai Green curry soup is a healthy, hearty, and super quick meal that's made from scratch in only 15 minutes!

Link: https://www.saltandlavender.com/15-minute-vegan-thai-green-curry-soup/

 Course Soup

 Cuisine Thai

 Keyword vegan Thai coconut soup, vegan Thai green curry soup, vegan Thai soup

 Prep Time 5 minutes

 Cook Time 10 minutes

 Total Time 15 minutes

 Servings 2

 Author Salt & Lavender

Ingredients

• 1 teaspoon olive oil
• 1 teaspoon freshly grated ginger
• 2 cloves garlic minced
• 4 cups vegetable broth (or a combo of veg broth + water)
• 2 heaping tablespoons Thai green curry paste
• 1 (13.5 ounce) can full-fat coconut milk
• 3.5 ounces vermicelli noodles
• Handful of basil chopped
• Small handful of cilantro chopped 
• 1 tablespoon chives chopped (or use scallions)
• Salt & pepper to taste
• Lime wedges for serving 

Instructions

1. Add olive oil to a soup pot on medium-high heat. 
2. Add the ginger and garlic. Cook until fragrant (about 30 seconds). 
3. Add in the vegetable broth and green curry paste. Stir until the curry paste has dissolved. Increase heat and bring the mixture to a boil. 
4. Reduce heat to medium-low and stir in the coconut milk. Simmer for 2 minutes.
5. Add the vermicelli, herbs, and salt & pepper. Cook for 2-3 minutes or until the noodles have softened. Serve with a wedge of lime. 

Recipe Notes

• I keep ginger in the freezer so it's easier to grate, and so I always have some on hand. I love using my Microplane grater/zester to grate it. 
• I use Thai Kitchen coconut milk and curry paste. 
• Serves 2-4.