Curry Cabbage Vegan Soup

5 from 6 votes

Print

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.

Vegan Potato and Corn Chowder Soup

Vegan 15 Bean Soup (Instant Pot)

Vegan Minestrone Soup

This is my go-to veggie soup when I want to make something hot and comforting to get me through the cold, winter season up here in the Pacific Northwest.  It's so delicious with all the flavors of the vegetables and herbs, and so very nutritious too!  A big plus is how easy it is to make, as I just pop everything into my Instant Pot and let it work its magic! 

Vegan Minestrone Soup

Ingredients:

• 6 ounces of organic pasta
• 3 cups of baby carrots, chopped 
• 4 celery stalks, chopped
• 1 can of diced tomatoes (14.5 oz)
• 1 can of tomato paste (6 oz)
• 1 can of kidney beans, drained (15.5 oz)
• 1 T vegetable bouillon 
• 2 T apple cider vinegar
• 1/2 lemon, squeezed for the juice 
• 2 T fresh dill
• 2 T fresh parsley
• 2 t fresh oregano
• Black pepper to taste
• Salt to taste
• Optional: handful of fresh arugula to stir into the steaming soup at the end! 

Other veggies that would go wonderfully in this soup include: corn kernels, potato chunks, sliced bell peppers, sliced squash, and sliced zucchini. 

Directions:

1. Put all ingredients in the Instant Pot. 
2. Add just enough filtered water to cover the ingredients. 
3. Set to "soup" mode for 30 minutes, and let it cook.
4. De-pressurize the Instant Pot, and stir in a handful of fresh arugula or other greens (e.g., spinach)! Enjoy hot!  

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.

Vegetarian Pho (Crock Pot)

Recipe by ellie_

Link: http://www.geniuskitchen.com/recipe/vegetarian-pho-crock-pot-317387 

Photo by tamalita

PREP TIME: 15 mins	TOTAL TIME: 6 hrs 45 mins
SERVES: 4

About This Recipe

"This is a low cal filling soup - I didn't use the seitan and it was still very good and filling. Recipe source: Fresh from the Vegetarian Slow Cooker"

Ingredients

• 1 onion, chopped
• 1 green chili pepper, seeded and chopped
• 3 slices ginger
• 2 star anise, whole
• 1 cinnamon stick
• 3 tablespoons tamari ( or your favorite soy sauce)
• 6 cups vegetable broth
• 1 tablespoon peanut oil
• 4 ounces seitan, cut into strips, optional ( I didn't use any)
• 3 tablespoons hoisin sauce
• 1 1/2 tablespoons lime juice
• 2 tablespoons barley miso ( or regular miso(I used white miso)
• 2 tablespoons hot water

Page 2 of 3Vegetarian Pho (Crock Pot) (cont.)

Ingredients

• 6 ounces rice noodles, soaked for 15 minutes in cold water and drained
• 1/2 cup bean sprouts, garnish
• 4 scallions, chopped, garnish
• 2 tablespoons cilantro, chopped, garnish

Directions

1. In crock pot combine the first 7 ingredients (onion - broth), cover and cook on low for 6 hours.
2. Meanwhile, heat oil in skillet over medium high heat and add seitan strips. Brown on all sides. Remove from heat and set aside.
3. Strain broth/stock and return broth to crock pot.
4. In a small cup combine miso paste with water.
5. In a small bowl combine the next 2 ingredients and the miso/water mixture. Add to broth in crock pot. Stir in drained rice sticks and seitan. Cook for 5-10 minutes longer or until rice sticks are soft.
6. To serve, ladle soup into bowls and garnish with bean sprouts, scallions and cilantro.

Page 3 of 3Vegetarian Pho (Crock Pot) (cont.)

Nutrition Info

Serving Size: 1 (152 g) Servings Per Recipe: 4

Amt. Per Serving

% Daily Value

Calories 244.8

 

Calories from Fat 37

15%

Total Fat 4.1g

6%

 

Saturated Fat 0.7g

3%

Cholesterol 0.3mg

0%

Sodium 1030.9mg

42%

Total Carbohydrate 47.4g

15%

Dietary Fiber 2.4g

9%

 

Sugars 6.2 g

24%

Protein 4.5g

9%

© 2018 Scripps Networks, LLC. All Rights Reserved. http://www.geniuskitchen.com/317387

Spicy Soy Milk Ramen

Video link: https://www.justonecookbook.com/vegetarian-ramen/

 

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

 

Course: Main Course

 

Servings: 1

 

Ingredients

For Vegetarian Dashi

• 3/4 cup water
• 1 kombu (dried kelp) (one kombu 1" x 2" = 2.5 cm x 5 cm)
• 1 dried shiitake mushroom

For Soup

• 1 Tbsp white and black sesame seeds (roasted/toasted)
• 2 cloves garlic
• ½ inch ginger
• green onion/scallion (white part)
• 2 tsp sesame oil
• 2 tsp Chili Bean Sauce and/or Broad Bean Paste (La Doubanjiang)
• 2 tsp miso
• 1 Tbsp sake
• 2 tsp soy sauce
• 1 cup unsweetened soy milk
• ½ cup dashi
• ¼ tsp Kosher salt
• Dash white pepper powder

For Ramen

• 1 ramen noodles (See notes)

For Ramen Toppings

• ½ Ramen egg (Recipe) (omit for Vegan)
• Spicy Bean Sprout Salad (Recipe)
• Homemade vegetarian kimchi
• Corn
• green onion/scallion (green part)

Instructions

1. Gather all the ingredients.
   
2. For 2 servings, simply double the amount of ingredients.
3. Soak the kombu and dried shiitake mushrooms in ¾ cup water for at least 30 minutes. Transfer the liquid into a small saucepan, including kombu and shiitake mushrooms. Slowly bring the liquid to boil over low heat. This will help enhance the dashi flavors.
   
4. Right before the liquid turns into a full boil, remove the kombu and shiitake mushroom from the broth. If you don’t remove the kombu from the broth before full boil, the dashi will be become slimy.  Turn off the heat and set aside.
   
5. Grind sesame seeds until they are crushed (I use Japanese “suribachi”).
   
6. Press 2 cloves of garlic and mince ½ inch ginger.
   
7. Separate green and white parts of scallion, and then cut into thin rounds.
   
8. Add 2 tsp. sesame oil into the small saucepan. Add garlic, ginger, and white part of scallion and cook over medium low heat until fragrant.
   
9. Add 2 tsp. Spicy Bean Paste and 2 tsp. miso in the saucepan. Stir constantly so that they don’t burn.
   
10. Add 1 Tbsp. sake. This will help you release the bits of the sauce attached to the bottom of the saucepan with a wooden spatula.
    
11. Add the sesame seeds and soy sauce.
    
12. Slowly add 1 cup soymilk. Stir the soup constantly and make sure to dissolve Spicy Bean Paste and miso before you finish adding the soymilk. Add ½ cup kombu & shiitake dashi next.
    
13. Add dash of white peppers and salt to taste.
    
14. Once the soup and all the toppings are prepared, cook the fresh or dried ramen noodles in boiling water. Cook the noodles according to the package instructions. Make sure to loosen the noodles before adding to the water. Stir the noodles so that they don’t stick to each other.
    
15. Once the noodles are done cooking, drain the noodles very well and transfer to a ramen bowl. Pour the hot ramen soup into the bowl.
    
16. Place the toppings of your choice on ramen and enjoy!
    

Recipe Notes

Ramen noodles: For GF ramen noodles, click here.
If you want to make more than one serving, simply multiply the quantities of ingredients by the number of servings you wish to make.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

Slow-Cooker Chili Soup

Loosely based off of this recipe!

Curry Crockpot Soup

This turned out to be so delicious! I made the following adjustments to the original recipe:

• 1 teaspoon olive oil
• 1 large onion, diced
• 2 all-purpose potatoes, diced 4 potatoes
• 1 tablespoon salt
• 1 tablespoon curry powder 2T
• 1 tablespoon brown sugar 1.5 T
• 1-inch piece ginger, peeled and grated (about 1 tablespoon) 0.5T ginger powder
• 3 garlic cloves, minced 0.5tsp minced ginger
• 1/8 teaspoon cayenne pepper 0.5tsp cayenne pepper
• 2 cups vegetable broth 2tsp veggie bouillon with hot water
• 2 (16-ounce) cans chickpeas, drained and rinsed
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 medium head of cauliflower, cut into bite-sized florets
• 1 (28-ounce) can diced tomatoes with their juices
• 1/4 teaspoon black pepper
• 10-ounces baby spinach
• 1 cup coconut milk 1 can

I added some extra veggies that I had on hand, such as zucchini, celery, and baby carrots.  It was complete comfort food!

10 Vegetarian Crockpot Soup Recipes

https://www.thespruce.com/vegetarian-crockpot-soup-recipes-3377342

• 01 of 08
  Vegetarian Taco Soup (With Vegan Option)

  

  Curt Pickens / Getty Images

  With plenty of beans and taco seasoning, this simple vegetarian crockpot taco soup is the perfect choice for vegetarian kids who need to get their protein. Made from nearly all canned ingredients, you might want to add in some fresh tomatoes or vegetables that you have on hand. This taco soup is also vegan, unless you add cheese and sour cream on top.
  
• 02 of 08
  Vegetarian Crockpot Split Pea Soup (Vegan)

  

  Steve Cohen / Getty Images

  Although many split pea soup recipes use ham for added flavor, this vegetarian and vegan split pea soup packs in the spices, including thyme and sage or a lower fat and cholesterol-free version. As an added bonus, with all those herbs and spices, you need very little salt to add the flavor, making this a good choice for those on a low-salt or reduced-salt diet too. Still not convinced? It's also fat-free and low-calorie.
  
• 03 of 08
  Crockpot Lentil Soup Recipe (Gluten-Free, Vegan)

  

  Lentil soup is one of the most popular vegetarian soups, so it's a good thing it can be made in the crockpot. With no oil needed, this vegan crockpot lentil soup is nearly fat-free and very low in calories at just over 300 calories per serving. Add some garlic bread and a side salad, and you've got your self a full vegetarian meal.
  
• 04 of 08
  Slow-Cooked Minestrone Soup (Low Calorie, Vegan)

  

  Minestrone soup is a very popular vegetable soup that is quite healthy and low in fat. This vegetarian crock pot minestrone soup recipe has no oil, so it is virtually fat free as well as low in calories. You can also add extra veggies, such as sweet corn, green peas or even some pre-soaked or canned beans.
  
• 05 of 08

  Potato and Cheese Soup (Gluten-Free)

  

  If you like potato soup or cheese soup, you'll love this simple and quick vegetarian version prepared in a crock pot or slow cooker. This recipe is perfect for vegetarians, since the addition of beans gives it a needed protein boost.
  
• 06 of 08

  Linda's White Bean and Ravioli Crockpot Stew

  

  Getty Images / Annabelle Breakey.

  I love ravioli, but I almost never make it my hand, since it's so labor intensive. Using store bought ravioli and putting in the crockpot makes this full one-pot meals super simple and easy. Linda's ravioli stew combines carrots, ravioli and white beans in a vegetable-broth base and topped off with Parmesan cheese. A simple and filling vegetarian meal.