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.
- Category: Dinner
- Method: Stovetop
- Cuisine: Soup
Keywords: Vegan, Soup, Cabbage, Potato, Curry, Corn, Quick, Easy, vegetarian