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Curried Cabbage Soup

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This is my favourite. I omit the potato & lemon juice


  • 2 tablespoons olive oil
  • 1 large onion, diced
  • ¾ cup diced celery (about 2 stalks)
  • ¾ cup diced carrots (about 2 carrots)
  • 4 garlic cloves, minced
  • 1 tablespoon mild curry powder (plus more to taste - I use about 1 ½ tablespoons) edit: I use 2 very heaped Tblsp
  • 1 teaspoon dried thyme
  • ¼ teaspoon ground turmeric
  • 6 cups chopped green cabbage (about ½ of a medium head)
  • 1 medium russet potato, scrubbed and cut into ½-inch cubes 
  • 6 cups vegetable broth
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • Coat the bottom of a large pot with oil and place it over medium heat.

  • Give the oil a minute to heat up, and then add the onion, celery and carrots.

  • Cook the veggies, stirring occasionally, until they begin to soften up, about 5 minutes.

  • Add the garlic, curry powder, thyme, and turmeric to the pot. Cook everything for about 1 minute, until the garlic becomes very fragrant.

  • Stir in the cabbage, potato and broth.

  • Raise the heat and bring the liquid to a boil.

  • Lower the heat and allow the soup to simmer until the veggies are tender, about 20 to 25 minutes. Test a piece of potato by piercing it with a fork — it should give easily.

  • Remove the pot from heat and stir in the lemon juice. Season the soup with salt and pepper to taste.

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