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
- 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
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Coat the bottom of a large pot with oil and place it over medium heat.
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Give the oil a minute to heat up, and then add the onion, celery and carrots.
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Cook the veggies, stirring occasionally, until they begin to soften up, about 5 minutes.
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Add the garlic, curry powder, thyme, and turmeric to the pot. Cook everything for about 1 minute, until the garlic becomes very fragrant.
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Stir in the cabbage, potato and broth.
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Raise the heat and bring the liquid to a boil.
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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.
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Remove the pot from heat and stir in the lemon juice. Season the soup with salt and pepper to taste.
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Ladle into bowls and serve.