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Curried Cabbage Soup

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    Soup is the ultimate warming winter meal. This soup has the added benefit of treating our taste buds to a bit of the exotic.

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    1/2 head green cabbage
    1 Tbsp (15 mL) coconut oil
    1 large yam, peeled and cut into 1/4 in (0.5 cm) cubes
    2 Tbsp (30 mL) curry powder
    3 garlic cloves, minced
    1/2 large yellow onion, thinly sliced
    2 cups (500 mL) cooked chickpeas
    5 cups (1.25 L) vegetable broth
    1/2 tsp (2 mL) salt
    1/2 cup (125 mL) light coconut milk
    Fresh cilantro, chopped, as garnish
    Lime wedges, as garnish

    Remove any ragged outer leaves from cabbage, then core and slice into pencil-thin ribbons.

    Put oil in large, heavy-bottomed pot and warm over medium heat. Add yam cubes, cover with lid, and cook, stirring occasionally, until starting to brown, about 7 minutes.

    Uncover; stir in curry powder, garlic, onion, and chickpeas; and cook another 2 minutes. Pour broth over vegetables and stir in salt. Bring to simmer and stir in cabbage. Cook, stirring occasionally, until cabbage softens, about 2 minutes. Remove soup from heat, stir in coconut milk, and ladle into serving bowls. Garnish with cilantro and lime wedges so diners can choose to add a squeeze of fresh lime juice.

    Serves 8.

    Each serving contains: 145 calories; 5 g protein; 4 g total fat (2 g sat. fat, 0 g trans fat); 24 g carbohydrates (4 g sugars, 6 g fibre); 231 mg sodium

    source: "Cabbages, Broccoli, and Cauliflower", alive #361, November 2012

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    Curried Cabbage Soup

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