One of my favorite soups - it's hearty and filling without being heavy. It tastes good the day you make it, but by day 2 or 3, it’s amazing.
I’ve found that kids usually like curry flavoring. Hammie happily eats this soup. Daniel takes a little cajoling, which is normal for him, but in the end he will eat it as well. Teaching a picky eater to have an appreciation for a wide range of healthy foods isn’t for the faint of heart :)
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Curried Cabbage Soup
Adapted from the Cabbage Soup recipe in Super Natural Every Day by Heidi Swanson.
2-3 tablespoons virgin coconut oil
1 medium/large yellow potato, cut into small cubes
1 yellow onion, chopped
4-5 garlic cloves, finely chopped
2 tablespoons plus 1 teaspoon (7 teaspoons) curry powder
5 1/2 - 6 cups water
15-oz can white beans, chickpeas or pinto beans, rinsed and drained
1 medium head of green cabbage, shredded
15-oz can full-fat coconut milk
Sea salt to taste (I usually use about 3 teaspoons)
Heat 2 tablespoons of coconut oil in a large stockpot over medium heat and add the potatoes and a sprinkle of sea salt. Cook, covered, for about 5-6 minutes, stirring several times and scraping the bottom of the pan really well, until the potatoes are browned a bit.
Next add a little more coconut oil if needed and toss in the onion and cook (now uncovered) for several minutes until the onion starts to soften (stirring frequently). Add the garlic, and cook for a couple minutes more (still stirring often), then add the curry powder and stir for another minute.
Pour in 5 1/2 cups of water, add in the beans and bring to a simmer. Toss in the cabbage (it will look like a lot but it cooks down significantly), stir and simmer for another 5-8 more minutes (if the cabbage isn’t totally covered, then pour in a bit more water). Finally pour in the coconut milk and season with sea salt to taste. Depending on how soft you prefer your cabbage, you may choose to simmer the soup for several more minutes at the end.
Enjoy!
Serves 8
