A cabbage turmeric nourishing soup with a splash of coconut milk. This also makes a great cleansing, anti-inflammatory soup. Handy for if you have a cold or are feeling under the weather.
It’s been a while since I’ve made a soup and I have not been excited about any suggestion of soup either. It’s not something you naturally reach to when it’s 30C in January. A tight pair of trousers that used to be loose and a few slips during the festive season made me reach for the soup pot. Time to get back on track and nothing helps me more than a bowl of soup for lunch.
Wondering what type of soup to make I looked at the cabbage I had in the fridge and thought I’d give it a try. Does anyone remember the fad craze of the Cabbage Soup Diet? Fads involving one type of dish all day makes me laugh and raise my eyebrows. I am not a fan of anything that proclaims to be a quick weight loss solution.
I wanted to use the cabbage as it’s cheap, low in carbs and healthy for you. An excellent source of vitamin C and manganese as well as being anti-inflammatory. Cabbage is rich in potassium, which helps regulate blood pressure by counteracting the harmful effects of excess sodium in your body.
Cabbage Turmeric Soup
A soup is a good way to get some turmeric in your diet too, so into the pot it went! It seems that most cabbage soups have the cabbage finely chopped up but I didn’t see that as particularly appealing. I would rather eat a plate of cooked cabbage with a dash of Parmesan cheese. I decided to blend it and see how the texture of the soup was. Well, I was pleasantly surprised with the texture and it was very creamy. The coconut milk probably helps with that too.
Cumin was added as although turmeric is good for you, it is not a spice that can hold its own in a dish. Ginger and chilli were a tempting alternative but as I wanted this soup to be a comfort dish I thought a warming spice such as cumin would hit the spot. It certainly did!
I sautéed the cabbage first as I wanted it to be soft before the stock was made. It hopefully gives it a bit more flavour than a bowl of boiled cabbage. This soup made me realise how comforting and tasty they are. I loved the smell of the soup cooking and had to whip up a couple of my flaxseed rolls to go with it. Expect a few soup recipes coming your way soon! Hopefully I will be able to get back into those trousers soon too!
- 1 head white cabbage (small)
- 2 cloves garlic peeled & chopped
- 2 teaspoons turmeric powder
- 1 teaspoons cumin powder
- 1/4 cup coconut milk
- 3 cups vegetable OR chicken stock
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons coconut oil
Heat the oil in a saucepan on a medium heat.
Add the garlic and cabbage and sauté for 10 minutes until the cabbage is soft.
Add the stock, boil, cover and simmer for 20 minutes.
Remove from the heat, add the spices and coconut milk.
Blend until smooth and season to taste.
Serve, slurp and enjoy!
Nutritional Info per serving: 127 Calories, 10g Fat, 2g Protein, 8g Total Carbs, 3g Fibre, 5g Net Carbs
If you enjoyed this recipe you can subscribe to Divalicious Recipes and never miss a recipe! You get a free low carb & gluten free Bread & Baking eCookbook too.
Follow me on Facebook for extra bits and fun! https://www.facebook.com/DivaliciousRecipes