Vegan Curried Cabbage Soup Recipe By Tasty Recipes

VEGAN CABBAGE SOUP

Vegan Cabbage Soup image

Comforting soups that simmer all day long are staples on cool, busy days. For a heartier version, stir in canned beans, such as cannellini or navy. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Time 6h10m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

Ingredients

4 cups vegetable stock
1 can (14 ounces) Italian diced tomatoes
1 can (6 ounces) tomato paste
1 small head cabbage (about 1-1/2 pounds), shredded
4 celery ribs, chopped
2 large carrots, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons Italian seasoning
1/2 teaspoon salt
Fresh basil, optional

Steps:

In a 5- or 6-qt. slow cooker, whisk together stock, diced tomatoes and tomato paste. Stir in vegetables, garlic, Italian seasoning and salt. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, top with fresh basil.

Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 866mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 6g fiber), Protein 4g protein.

VEGAN CURRIED CABBAGE SOUP RECIPE BY TASTY

Vegan Curried Cabbage Soup Recipe by Tasty image

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

Ingredients

1 tablespoon coconut oil
¼ cup onion, diced
2 cloves garlic, minced
1 tablespoon ginger, minced
1 small serrano pepper, seeds removed, minced
1 cup carrot, chopped
3 medium white potatoes, cubed
½ head cabbage, chopped
1 tablespoon curry powder
1 tablespoon soy sauce, adjust with the saltiness of your broth
3 cups vegetable broth
1 can white beans, rinsed and drained

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

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