ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content

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.Submit your own 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

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

Submit a recipe to Tasty

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

Submit your recipe here.