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.
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.
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
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.
Add a splash of lemon juice and some salt and pepper, if the soup needs it.
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.
Need more guidance on how to make this soup? Check out my video!
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.
- 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 1/2 tablespoons)
- 1 teaspoon dried thyme
- 1/4 teaspoon ground turmeric
- 6 cups chopped green cabbage (about 1/2 of a medium head)
- 1 medium russet potato, scrubbed and cut into 1/2-inch cubes
- 6 cups vegetable broth
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Coat the bottom of a large pot with 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, stirring occasionally, until they begin to soften up, about 5 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.
Remove the pot from heat and stir in the lemon juice. Season the soup with salt and pepper to taste.
Ladle into bowls and serve.