Coconut Curry Cabbage & Cauliflower Soup

Name: Coconut Curry Cabbage & Cauliflower Soup
Yield: 6 servings
Cuisine: American
Ingredients: 1 tablespoon coconut oil or olive oil; 1 yellow onion (medium), diced; 3 cloves garlic, minced; 1 TBS fresh ginger, grated; 2 TBS curry powder; 1 tsp ground cumin; 1/2 tsp turmeric; 1/4 tsp red pepper flakes or cayenne (optional); 1/2 head green cabbage, chopped; 1/2 head cauliflower, bite-size florets; 4 cups vegetable or chicken broth; 1 can (13.5 oz) full-fat coconut milk; 1 TBS fish sauce or soy sauce; Salt and freshly ground black pepper to taste; 1-2 fresh lime juice; Cilantro, chopped for serving

Myles Levin @louise1472

Thanks to ChatGPT

Myles Levin @louise1472

Thanks to ChatGPT

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Ingredients

6 servings

1 tablespooncoconut oil or olive oil
1yellow onion (medium), diced
3 clovesgarlic, minced
1 TBSfresh ginger, grated
2 TBScurry powder
1 tspground cumin
1/2 tspturmeric
1/4 tspred pepper flakes or cayenne (optional)
1/2 headgreen cabbage, chopped
1/2 headcauliflower, bite-size florets
4 cupsvegetable or chicken broth
1 can (13.5 oz)full-fat coconut milk
1 TBSfish sauce or soy sauce
Salt and freshly ground black pepper to taste
1-2fresh lime juice
Cilantro, chopped for serving

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Steps

1

Heat oil in a large pot over medium heat. Sauté onion for 5–7 minutes until softened.
2

Add garlic and ginger, cook 30 seconds. Add curry powder, cumin, turmeric, and red pepper; stir 1 minute.
3

Add cauliflower and broth. Bring to a boil, then simmer covered for 8–10 minutes.
4

Stir in cabbage. Simmer 10–12 minutes until vegetables are tender.
5

Reduce heat. Add coconut milk and fish or soy sauce. Heat gently, do not boil.
6

Add black pepper and lime juice. Taste and adjust salt if needed.
7

Serve with cilantro and extra lime.