Curried Cabbage Soup with Potato
Healthy and delicious, this is also one of the easiest big-pot meals you can make. The secret to this soup is cutting the veggies into big chunks so they don't cook into mush while simmering.
|PREP TIME||COOK TIME||TOTAL TIME|
|15 mins||40 mins||55 mins|
2 Tbsp Curry in a Hurry
1 head of cabbage, cut in 2" strips
1 large onion, chopped in quarters
8-10 celery stalks, sliced 1" thick
3 large baking potatoes, diced in 1/4" chunks
2 (32 oz) boxes of low-sodium vegetable stock (you can use chicken stock)
1/2 stick butter
3 Tbsp olive oil
start, peel the onion, wash the cabbage and celery. Cut the onions into
quarters and the cabbage into 2 inch strips. Chop the celery into big 1
inch chunks. In a large soup pan, add the butter and oil and heat over
medium-high heat until they begin to bubble a bit. Add 1 tablespoon of Curry In a Hurry blend to the pan and allow to cook for 30-45 seconds to
release it's flavor and season the butter/oil mixture. Next you want to
add the onions and let them cook for about 5 minutes until they start
to get soft and translucent. Add the celery, cabbage and second
tablespoon of the curry blend. Mix well and make sure everything is
coated. Let cook for 5 more minutes, then add the vegetable broth. I
like to warm it first, but you can pour it straight from the box if
you'd prefer. Bring the pot to a boil then reduce heat to a simmer.
Let the soup simmer for about 30 minutes, stirring occasionally.
Finally, add the potato chunks. They go in last because they don't take
too long to cook and will get mushy if you add too early. Cook for an
additional 15 minutes or until potatoes are soft. Add a pinch or two
more of the curry blend to taste if necessary.
Serve immediately with warm, crusty bread!