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A white ceramic bowl full of curried cabbage and corn soup sitting on a patterned table cloth with a chunk of crusty garlic bread.

Curried Corn and Cabbage Soup

  • Author: Raquel Smith
  • Total Time: 25 minutes
  • Yield: 6 servings 1x


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.




  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Soup

Keywords: Vegan, Soup, Cabbage, Potato, Curry, Corn, Quick, Easy, vegetarian