Vegan Curried Cabbage Soup
Instructions
- 1
Preheat a large pot over medium heat. Add coconut oil and onion. Sauté for 2-3 minutes. Continuously stir until onion is golden.
- 2
Add garlic, ginger, and serrano pepper and sauté for another 2-3 minutes.
- 3
Then add carrots, potatoes and cabbage. Cook for 1-2 minutes, stirring occasionally.
- 4
Add curry powder and soy sauce and continue to stir until veggies start to release more water, about 5 minutes.
- 5
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.
- 6
Taste and adjust flavor as needed, adding more soy sauce for salt and/or depth of flavor or more curry powder.
- 7
Enjoy!
Recipe from tasty.co
Comments
Ingredients delivered in ~45 min
via Instacart from 1,400+ stores
Ingredients (11)
- •2 tablespoons extra virgin olive oil
- •2 medium leeks, tough green outer leaves removed, washed well (see Kitchen Tip), and thinly sliced
- •2 cloves garlic, chopped
- •1 stalk celery (with leaves), roughly chopped
- •3 large russet potatoes, peeled and cut into cubes (about 2 cups)
- •¼ head savoy cabbage, roughly chopped (3 cups)
- •1 head kale, stemmed and roughly chopped (about 8 cups)
- •8 cups Roasted Vegetable Stock or store-bought low-sodium vegetable broth
- •2 teaspoons kosher salt
- •1 teaspoon freshly ground black pepper
- •Juice of 1 lemon