You know that time of year when winter is gradually turning into spring, and then before you know it, summer suddenly arrives? I’m bridging the gap!
A few days ago, the sun blindsided us and turned the season from spring to summer, just like that. Weird how it does that. Every single season. Every. Single. Year.
The local produce is in this weird place where I was able to buy, in the same week, a head of delicious cabbage and a few ears of sweet, sweet corn.
I feel that the gods should be displeased about how a winter/spring food is commingling with a definite summer food. But of course, here in California with our more temperate climate and different patterns of precipitation than other parts of the country, some of our seasonal trends might differ from what you’re used to.
But this particular combination? It works. So well. The roasted curry flavor says warm, cozy winter food. The light broth says it’s time for some lighter summer fare!
Vegan-friendly, hearty, and delicious, with a boost of added protein from the creamy white beans, it’s all you need for a satisfying meal, at just about any time of year.Print
A delicious soup recipe to bridge the gap between spring and summer. Warm curry, fresh corn, and tender cabbage meld together to make a hearty, filling soup that you’ll make time and again.
- 2 Tbsp extra virgin olive oil
- 1 small (8 oz) russet potato, cut into very small dice
- 1 small head green cabbage
- 1 ear fresh corn, uncooked
- 1 small yellow onion, diced
- 2 tsp curry powder
- 4 cloves garlic, minced
- 5-6 cups vegetable broth or water
- 1 15-oz can white beans (cannellini or navy)
- 1/2 tsp salt, or to taste
- freshly ground black pepper, to taste
- Warm 1 Tbsp oil in a dutch oven or other soup pot. Add the potatoes and cook over medium-high heat, stirring every occasionally minutes, until they are tender and golden on all sides, about 7-10 minutes.
- While the potatoes cook, remove the core from the cabbage and slice it into thin strips about an inch long. Cut the corn kernels off the cob.
- When the potatoes are tender, add the corn and diced yellow onion along with another tablespoon or so of oil. Cook until they start to brown a bit, then add the curry powder and minced garlic. Cook stirring constantly for about 30 seconds, until the garlic is fragrant.
- Add the broth or water and bring to a boil. Rinse and drain the canned beans in a colander. Stir in the cabbage and white beans, and bring to a boil again. Cook for about 5 minutes, until the cabbage is tender.
- Add a bunch of freshly ground pepper. Stir in salt 1/4 tsp at a time until the soup is seasoned well, to taste. Serve hot with some fresh garlic bread.
Keywords: Vegan, Soup, Cabbage, Potato, Curry, Corn, Quick, Easy, vegetarian
What about you? Do you like to spice up your soups with curry or other flavors? Let us know in the comments below, and please give this recipe a rating in the comment section!
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Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on July 7th, 2014. Last updated: May 23, 2018 at 14:03 pm. With additional writing and editing by Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Raquel Smith
Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now being merged into Foodal).