PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinusShoppable Banner MobileShoppable Banner Desktop

Vegan Curried Cabbage Soup

Community Member

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Have a recipe of your own to share?Submit a recipe here!
Vegan Curried Cabbage Soup



for 5 servings

  • 1 tablespoon coconut oil
  • ¼ cup onion (35 g), diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 small serrano pepper, seeds removed, minced
  • 1 cup carrot (110 g), chopped
  • 3 medium white potatoes, cubed
  • ½ head cabbage, chopped
  • 1 tablespoon curry powder
  • 1 tablespoon soy sauce, adjust with the saltiness of your broth
  • 3 cups vegetable broth (720 mL)
  • 1 can white beans, rinsed and drained

Nutrition Info

Powered by
    Calories 799
    Fat 59g
    Carbs 92g
    Fiber 12g
    Sugar 15g
    Protein 12g

Estimated values based on one serving size.



  1. Preheat a large pot over medium heat. Add coconut oil and onion. Sauté for 2-3 minutes. Continuously stir until onion is golden.
  2. Add garlic, ginger, and serrano pepper and sauté for another 2-3 minutes.
  3. Then add carrots, potatoes and cabbage. Cook for 1-2 minutes, stirring occasionally.

  5. Add curry powder and soy sauce and continue to stir until veggies start to release more water, about 5 minutes.
  6. 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.
  7. Taste and adjust flavor as needed, adding more soy sauce for salt and/or depth of flavor or more curry powder.
  8. Enjoy!

Submit a recipe to Tasty!

Have a recipe of your own to share?Submit your recipe here.



You have opted out of "sales" of personal data. This will not opt you out of all ads. Click the privacy policy link for more info.