So Good, It Doesn't Need Meat

 

Getting Started

Curried cabbage soup, made with coconut milk, sounded good to me when the thermometer went down below freezing. As is true of so many wonderful winter dishes, the soup begins (on the left above) with onions, garlic, and fresh ginger. In a saucepan, sliced carrots simmered in chicken broth (I use Better Than Bouillon; see this post on cauliflower soup) until it was time to add a can of diced tomatoes and let those flavors simmer together. 

All together now!

Aromatics added to the broth-carrot-tomato mixture in the saucepan, it was time for spices -- curry and turmeric. More simmering.... Stir in the coconut milk. And then, at last --.

Chopped cabbage will steam and simmer, blending into the base.

With the addition of cabbage, our soup is complete. How long you simmer it depends on how soft you like your cabbage and how hungry you are. 

Some recipes for curried cabbage soup call for chicken, but frankly, I don't see the point. This is such a flavorful soup that chicken would get lost in the crowd. And you can always ladle cooked-down, leftover soup over rice and serve it next to chicken, if you like, the next day.

Perfect soup!