Coconut Curry Cabbage Soup

I love a good coconut curry cabbage soup. This is the last one I made. It’s just so simple and a delicious way to get in more cruciferous. Use the recipe as a guide and tweak to your liking.

Below I paired it with quinoa and hemp hearts for a to-go meal at work for Mark.

Coconut Curry Cabbage Soup

makes a huge pot

• medium-large head of green cabbage, finely sliced into shreds
• 32 oz water
• carton/32 oz vegetable broth
• small yellow onion, diced – a Vidalia onion might be good too
• 3 minced garlic cloves
• 2.5 TBSP curry powder
• optional, 1/8 tsp cayenne or add to taste at end
• optional pinch of Ceylon cinnamon & black pepper, or add to taste at end
• 1 can full fat coconut milk
• optional, large handful of chopped curly kale

1. Add the cabbage, water, vegetable broth, onion, and minced garlic to a large soup pot. Cover and cook for 15 minutes on medium high.
2. Once the 15 minutes is up, take a spatula and make sure you can push all the cabbage into the liquid as this point. Once you can, add in the curry powder, optional pinch of spices, and the whole can of coconut milk. If you are adding in kale, add it at this point too.
3. Turn down heat to medium and cover and cook for 15 more minutes.
4. Take the cover off, give it a good stir and let it sit for about 5 minutes before tasting and adjusting to taste. The curry flavor does get a bit more pronounced once it sits too. I usually pull it off the burner and let it cool a tad before enjoying a bowl. Enjoy!

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