Vegan Curried Cabbage Soup Recipe By Tasty Food

VEGAN CABBAGE SOUP

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.

VEGAN CURRIED CABBAGE SOUP RECIPE BY TASTY

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!

CURRIED CABBAGE SOUP

Steps:

• Saute onion& chopped patties in the oil& butter on a medium heat until onions are tender and the mixture begins to brown.
• Add the cabbage and saute for about 3 minutes more, stirring often to mix with the onion mixture.
• Add the can of tomato sauce, and then using the can, add 4 cans full of water.
• Add the rice, lemon juice, curry, sugar, salt and pepper and stir well.
• Raise the heat and bring to a boil, then put heat on low and simmer for about 2 1/2 to 3 hours, stirring occasionally.
• If you'd like an additional touch of sweetness, add the 1/2 cup of raisins about 15 minutes before the soup is done.

CURRIED SAVOY CABBAGE SOUP WITH MUSHROOMS

Steps:

• Cut the savoy cabbage into wedges, core and shred it. Chop the onion. Remove leaves from the thyme sprigs. Peel and cube potato.
• Heat half of the butter in a high pan until butter melts. Lower heat and add the shredded savoy cabbage and onion. Cook for 3-4 minutes, stirring frequently.
• Add curry powder and mix. Add chopped potato, thyme leaves and stock. Increase heat, add a lid and cook on low/medium heat for 25-30 minutes.
• Slice the mushrooms and chop the parsley.
• Blend the soup with a hand blender. Add the cream. Check if more water or curry is needed. Season with salt and pepper if necessary. Warm the soup, but don't heat it too much, as the cream may curl (depending on the fat content of the cream and on the temperature you heat it).
• Heat the remaining butter in a skillet and fry the mushrooms. Season with salt and pepper. Add parsley when mushrooms are cooked.
• SERVE:.
• Pour soup into bowls and top with mushrooms.