VEGAN CURRIED CABBAGE SOUP RECIPE BY TASTY
Here's what you need: coconut oil, onion, garlic, ginger, small serrano pepper, carrot, medium white potatoes, cabbage, curry powder, soy sauce, vegetable broth, white beans
Provided by Alexa Wright
Yield 5 servings
Number Of Ingredients 12
Steps:
- Preheat a large pot over medium heat. Add coconut oil and onion. Sauté for 2-3 minutes. Continuously stir until onion is golden.
- Add garlic, ginger, and serrano pepper and sauté for another 2-3 minutes.
- Then add carrots, potatoes and cabbage. Cook for 1-2 minutes, stirring occasionally.
- Add curry powder and soy sauce and continue to stir until veggies start to release more water, about 5 minutes.
- Add in vegetable broth. Bring to a boil, add beans, and stir. Cover and turn down to a simmer. Let simmer for 10-15 minutes, until potatoes and carrots are tender but not too soft.
- Taste and adjust flavor as needed, adding more soy sauce for salt and/or depth of flavor or more curry powder.
- Enjoy!
Nutrition Facts : Calories 799 calories, Carbohydrate 92 grams, Fat 59 grams, Fiber 12 grams, Protein 12 grams, Sugar 15 grams
CURRIED CAULIFLOWER SOUP
A simple, delicious soup for cold winter days.
Provided by ACARROLL3
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the cauliflower, onion, and garlic on a baking sheet, and bake in preheated oven until golden brown, about 30 minutes.
- Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables, then reduce heat to medium-low, cover, and simmer for 15 minutes. Carefully puree the soup in a blender until it has reached your desired consistency, serve, and enjoy!
Nutrition Facts : Calories 130.2 calories, Carbohydrate 7.9 g, Fat 10.9 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 9.3 g, Sodium 235.5 mg, Sugar 2.5 g
CURRIED CABBAGE SOUP
I created this soup for a very dear vegetarian friend (although it can be easily made non-vegetarian if you prefer), and it quickly became one of his most requested dishes. It is very filling, and great comfort food. Try to make this soup the day before and let it sit in the refrigerator overnight at least. The flavors blend, the curry mellows, and the resulting soup is just fantastic. If you prefer a non-vegetarian version, just substitute the soy sausage patties with regular sausage patties, or even just 1/4 to 1/2 pound of ground beef.
Provided by Charmed
Categories Vegetable
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion& chopped patties in the oil& butter on a medium heat until onions are tender and the mixture begins to brown.
- Add the cabbage and saute for about 3 minutes more, stirring often to mix with the onion mixture.
- Add the can of tomato sauce, and then using the can, add 4 cans full of water.
- Add the rice, lemon juice, curry, sugar, salt and pepper and stir well.
- Raise the heat and bring to a boil, then put heat on low and simmer for about 2 1/2 to 3 hours, stirring occasionally.
- If you'd like an additional touch of sweetness, add the 1/2 cup of raisins about 15 minutes before the soup is done.
Nutrition Facts : Calories 189, Fat 4.7, SaturatedFat 1.6, Cholesterol 5.1, Sodium 431.2, Carbohydrate 35.9, Fiber 3.9, Sugar 18.9, Protein 3.2
CREAMED CABBAGE SOUP
Although we live in town, we have a big garden. I love planting flowers and vegetables and watching them grow. I even enjoy pulling weeds...honestly!
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley.
Nutrition Facts : Calories 220 calories, Fat 13g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 873mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 4g fiber), Protein 10g protein.
CURRIED SAVOY CABBAGE SOUP WITH MUSHROOMS
My parents grow a lot of vegetables. Although I live quite far away from them and neither of us has a car, I sometimes see my sister. Last time I saw her she gave me a savoy cabbage from my parents. Not being a big fan of cabbages, I was quite happy to find this Curried Cabbage Soup in the new edition of the Swiss cooking magazine called 'KOCHEN' (November 2005). I love spices and I enjoy nearly every dish with curry powder or paste in it. I used a recently bought Sri Lankan curry powder, which - as I found out - happens to be very very hot. The second time I prepared this soup I used half a tablespoon of the Sri Lankan and half a tablespoon of a mild curry powder. This soup makes a lovely starter or a nice meal.
Provided by tigerduck
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut the savoy cabbage into wedges, core and shred it. Chop the onion. Remove leaves from the thyme sprigs. Peel and cube potato.
- Heat half of the butter in a high pan until butter melts. Lower heat and add the shredded savoy cabbage and onion. Cook for 3-4 minutes, stirring frequently.
- Add curry powder and mix. Add chopped potato, thyme leaves and stock. Increase heat, add a lid and cook on low/medium heat for 25-30 minutes.
- Slice the mushrooms and chop the parsley.
- Blend the soup with a hand blender. Add the cream. Check if more water or curry is needed. Season with salt and pepper if necessary. Warm the soup, but don't heat it too much, as the cream may curl (depending on the fat content of the cream and on the temperature you heat it).
- Heat the remaining butter in a skillet and fry the mushrooms. Season with salt and pepper. Add parsley when mushrooms are cooked.
- SERVE:.
- Pour soup into bowls and top with mushrooms.
Nutrition Facts : Calories 181.3, Fat 9.8, SaturatedFat 5.9, Cholesterol 26.4, Sodium 84.7, Carbohydrate 21, Fiber 5.1, Sugar 4.3, Protein 5.7
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