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    You are here: Home / Soups / Curry Cabbage Soup

    LAST UPDATED: January 20, 2020 • FIRST PUBLISHED: January 13, 2020

    Curry Cabbage Soup

    Jump to Recipe Print Recipe
    Curry Cabbage Soup

    This vibrant cabbage soup is super satisfying and packed with flavor! Spiced with of curry powder and studded with hearty potatoes, carrots and celery, this scrumptious soup is the perfect way to warm up on chilly days.

    Two Bowls of Curry Cabbage Soup with a Large Pot in the Background

    When I put cabbage soup on my list of recipes to make for January I had lots of expectations: simple, fuss-free, healthy...that kind of thing. What I didn't expect was something that would become my new favorite soup.

    But it did.

    I've made this soup no less than four times since I first developed the recipe in November. My husband and I both get cravings for this one, and with it being so easy and perfect for freeeeeeezing cold soup weather, there's not much holding me back.

    Cabbage Soup

    Close Up of a Ladle Full of Curry Cabbage Soup

    Maybe my low expectations have something to do with some preconceived notions I have with cabbage soup. When I was growing up the cabbage soup diet was a big thing, and it involved a cabbage soup recipe that was not good.

    I had no intentions of recreating that soup, but I figured cabbage soup could still be healthy while tasting reasonably good. The morning I was scheduled to work on this recipe is when the curry idea occurred to me. The soup turned out DELICIOUS and the rest is history.

    How to Make Curry Cabbage Soup

    Table Set with Two Bowls of Curry Cabbage Soup, Pot and Tea Towel

    Okay, so as with any veggie soup, you've got some prep work to do before you start cooking. Chop everything and have it ready to go. But the challenge ends there. The rest is super easy, I promise!

    Heat up some oil in a large pot and add an onion, some carrots and celery. Sweat the veggies for a few minute to soften them up.

    Next, add some garlic and your spices: curry powder, thyme, and a bit of turmeric (for an extra burst of color). Cook everything until the garlic becomes very fragrant.

    Now add your broth, cabbage, and a potato. Raise the heat and bring the broth up to a boil. Let it simmer until the veggies are tender.

    Collage Showing Steps for Making Curry Cabbage Soup: Sweat Veggies, Add Spices, Add Broth, Potatoes and Cabbage, and Simmer

    Add a splash of lemon juice and some salt and pepper, if the soup needs it.

    Pot of Curry Cabbage Soup with Wooden Spoon

    I love eating this soup for dinner with a big piece of crusty bread.

    Cabbage Soup FAQ & Tips

    • Different brands of curry powder will have different flavor profiles, so pick one that you like! I tried a few brands with this recipe and my favorite is a mix of McCormick and S&B curry powders.
    • Is this soup gluten-free? It is!
    • Storage: leftovers of this soup will keep in a sealed container in the fridge for about 4 days.
    • Variations: switch things up to make this recipe your own! Feel free to use different veggies, stir in a can of chickpeas, or add some pan-fried tofu for protein.
    • Looking for more hearty vegetable soups? Try my vegan minestrone, mushroom lemon orzo soup, or creamy white bean, asparagus & dill soup.

    Bowl of Curry Cabbage Soup with Spoon on Wooden Surface

    Need more guidance on how to make this soup? Check out my video!

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Two Bowls of Curry Cabbage Soup with a Large Pot in the Background
    5 from 7 votes
    Print

    Curry Cabbage Soup

    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
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    Servings 6
    Calories 121 kcal
    Author Alissa Saenz

    Ingredients

    • 2 tablespoons olive oil
    • 1 large onion, diced
    • ¾ cup diced celery (about 2 stalks)
    • ¾ 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
    • ¼ 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
    US Customary - Metric

    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 121 Calories 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.
    « Garlic Butter & Herb Pasta with Chickpeas
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Cat says

      January 13, 2020 at 6:16 pm

      5 stars
      Hello.
      Thank you for this. I knew I wasn't the only one to love curried cabbage. I grew up with it. My father's family came from India and we grew up in South London. It came with my Gran, who taught my Mum - a good Irish girl! We just steam it with a little water if necessary and dish it up in toasted pita breads. Sometimes we add sultanas, or yoghurt if it's too hot. We use Holst's curry powder (the hot one!) I've never added potato- I will have to try that for a heartier meal.

      Reply
    2. christina says

      January 13, 2020 at 6:20 pm

      hi trying to get as many recipes as possible to go pure plant diet.....so will not use oil.. but a little water if needed to get the onions etc to brown a little as they have a lot of water naturally... will use some spinach and kale as i dont have a large cabbage.. but looking forward to seeing more recipes if possible without oil...

      Reply
    3. christina bickley says

      January 13, 2020 at 6:22 pm

      hi again from Australia... just wanted to add that i will try with the tofu and chick peas for protein as well. as another meal..... :)

      Reply
    4. NRP says

      January 14, 2020 at 3:09 pm

      I love McCormick’s curry powder. I tend to buy ‘fancy’ spices and even worked in the kitchen at an Indian restaurant for a while, but when it comes to curry powder, they are my favorite! It’s almost buttery.

      I’ll be making this shortly!

      Reply
    5. Susan says

      January 14, 2020 at 6:33 pm

      5 stars
      I never thought of these flavors in cabbage soup. What a great idea! I made in Instant Pot to speed up the process and we had with sourdough bread. Naan or Flatbread would be great too.

      Reply
    6. Deborah says

      January 20, 2020 at 3:45 am

      5 stars
      Eating this right now, turned out great, thanks much for the recipe!

      Reply
    7. Rgita says

      January 27, 2020 at 11:22 am

      5 stars
      I cooked this soup for lunch and the only adjustments were chickpeas and fresh parsley at the end. It was so so delicious! Thank you again for such a nice recipe!

      Reply
    8. Erin Vater says

      March 29, 2020 at 2:27 pm

      This is my second recipe I have tried from your site. So delicious!!!! Thank you. Can't wait to try more. :)

      Reply
    9. Trudi Junge says

      April 02, 2020 at 5:46 pm

      Great recipe! I really enjoyed the robust flavors of this soup. It also was easy and quick to prepare. Loved some of the suggestions, like adding Tofu or maybe extra potatoes. I also tried spicy cider vinegar (vinegar infused with hot peppers) instead of the lemon - I loved the extra heat!

      Reply
    10. Jen B. says

      October 12, 2020 at 4:58 pm

      5 stars
      This was fabulous! Easy, quick & pleasantly robust! Warming spices graced my mouth & throat. What an experience! I didn’t use potatoes. I used a can of chickpeas & 1/2 cup cooked barley. Mmm. I said it tasted like an ethnic chicken soup. Mmm mmm excellent! Thank you!!!
      Make this!!!

      Reply
    11. Pauline says

      January 19, 2021 at 7:52 am

      5 stars
      This was so yummy, I had all the ingredients already so it was fast and simple to make. Would definitely make this again. Thanks

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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