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Curried Cabbage Soup with Potato
A hearty, healthy big-pot soup with chunky vegetables and warm curry flavor from Curry in a Hurry.
Ingredients
- 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 ¼" chunks
- 2 (32 oz) boxes low-sodium vegetable stock
- ½ stick butter
- 3 Tbsp olive oil
Directions
- Heat butter and olive oil in a large soup pot over medium-high heat. Add 1 Tbsp Curry in a Hurry and cook for 30-45 seconds.
- Add onions and cook for about 5 minutes until soft and translucent.
- Add celery, cabbage, and the second Tbsp of Curry in a Hurry. Mix well and cook for 5 minutes.
- Pour in vegetable broth, bring to a boil, then reduce to a simmer.
- Add potatoes and simmer for about 30 minutes, stirring occasionally, until all vegetables are tender.
Tips
- Cut vegetables into big chunks so they hold their shape during simmering.
Tip: This recipe features Curry In a Hurry, but feel free to experiment with any of our 8 seasoning blends for your own twist.
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