This soup is wonderful. Delicious, easy to make and it stores very well. I am making a big pot of it every few days and putting it in the fridge. Sometimes it’s better the second day. Somehow this soup is very nutritionally clean and supportive. If feels good on.
So where did I get this recipe? Looking for vegetable soups online, I came across the ‘Cabbage Soup Diet’ and adapted one of their recipes. This soup tastes great, is easy to digest, and provides lots of nourishing and healing nutrients for the body.
This is the curried version but the seasonings and vegetables can be aligned to any tradition or region: Mediterranean, African, South American, Japanese, Chinese, etc.
Ingredients & Method
Butter, olive oil, or coconut oil for sautéing
Garlic – 1-2 cloves finely diced
Ginger – 1 thumb grated
Bring a big pot up to heat and sauté these ingredients briefly, not browning the garlic.
2 medium onions, rough dice
2 stalks celery, rough dice
2 medium carrots, rough dice
Add and sauté on low until onions are translucent.
Add seasonings to taste: salt, pepper, curry powder, cumin, turmeric, coriander, fennel, etc.
Stir and sauté another minute to infuse spices.
Red cabbage – 3 cups shredded
Sweet potato – 1 medium – cut into half-inch chunks
Black beans – 1 can – with liquid if not salted, otherwise drained
Tomato paste – 1 small can
Water – 1-1.5 bean cans of hot water from the tap to provide adequate liquids
Add these to the soup and bring up to a gentle boil.
Dijon mustard – 1-2 tablespoons
Heat (optional) – a generous squirt of Sriracha or a tablespoon of chili garlic sauce
Simmer on low for 30 minutes, until sweet potato is soft.
Taste for seasoning and adjust as needed.
Serve it forth! (a knob of butter is a wonderful garnish)