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Curry Cabbage Chick Pea Soup

Oct 15, 2012 BY Joy McCarthy

A couple of weeks ago I was filming the cooking videos for Alive Magazine and this was one of the recipes we created from the November issue which is out now -- Curry Cabbage Chick Pea Soup. I loved it so much I made it the following weekend on a chilly day in Toronto. It turned out amazing and warmed me from the inside out. So I'm delighted to share it with you!

Since I'm a nutritionista, Here are the nutritional highlights of this richly flavourful soup:

Cabbage is a rich source of vitamins and minerals—including vitamins C, E, K, and A, as well as folic acid, iron, magnesium, and fibre. Most well known for its cancer-preventative compounds called "glucosinolates". These nutrients can be found in broccoli, cauliflower, kale, Brussels sprouts as they are from the same family.

The spices in the curry including the active ingredient in turmeric called "curcumin" has been extensively studies for it's anti-inflammatory, antioxidant free radical scavenging ability (especially helpful for Rheumatoid Arthritis) and cancer preventation. Read more here.

This soup is a wonderful source of plant-based protein from the garbanzo beans (chickpeas) best known for their fibre content -- keeps your belly fuller longer. In fact, one study showed those who include legumes in a meal consumed far less processed foods for the week.

Lastly, the fresh herb in this recipe makes it an phytonutrient-dense soup. Cilantro is an incredible source of chlorophyll (nature's blood cleanser/detoxifier), numerous plant medicines: antioxidants and minerals.

So let's get started! I modified a few ingredients based on what I had in my kitchen and because I can never stick to a recipe :)

Curry Cabbage Chick Pea Soup


1/2 head green cabbage

1 Tbsp (15 mL) coconut oil

1 large sweet potato, peeled and cut into 1/4 in (0.5 cm) cubes

2 Tbsp (30 mL) curry powder

3 garlic cloves, minced

1/2 large yellow onion, thinly sliced

2 cups (500 mL) cooked chickpeas (I used Eden Organic canned chickpeas)

5 cups (1.25 L) vegetable broth (Make sure your broth does NOT contain MSG).

1/2 tsp (2 mL) salt

1/2 cup (125 mL) coconut milk or almond milk (I used almond because that's what I had on hand)

Fresh cilantro, chopped, as garnish (But I used a heck of a lot more than a garnish -- about 3/4 of a cup). Use parsley if you don't like cilantro.

Squirt of fresh lime

Remove any ragged outer leaves from cabbage, then core and slice into pencil-thin ribbons. Put oil in large, heavy-bottomed pot and warm over medium heat. Add sweet potato cubes, cover with lid, and cook, stirring occasionally, until starting to brown, about 7 minutes.

Uncover; stir in curry powder, garlic, onion, and chickpeas; and cook another 2 minutes. Pour broth over vegetables and stir in salt. Bring to simmer and stir

in cabbage. Cook, stirring occasionally, until cabbage softens, about 2 minutes. Remove soup from heat, let cool slightly otherwise milk will curdle -- then stir in coconut or almond milk, and ladle into serving bowls. Toss in a large handful of cilantro and squirt with fresh lime juice. Serves 8.


Oct 15, 2012 BY Joy McCarthy
Sarah   •   October 15, 2012

It looks absolutely delicious and is so fast. I have to make this this week! Where do you find organic cabbage, Joy?

Joy McCarthy   •   October 15, 2012

Most major grocery stores will have it in the organic section of the grocery store.

Veronique   •   October 18, 2012

Mmm...going to make this today!


Nancy Marshall   •   October 18, 2012

Oh my gosh Joy, just made this soup and it was delicious. Thanks so much.


Anita   •   November 10, 2012

Made this soup today and it was a huge hit with the whole family!! Bursting with flavor!! Just found your website yesterday and am soo excited about all your amazing looking recipes! :)

Joy McCarthy   •   November 10, 2012

Thank you so much Anita! I am glad to hear you are enjoying my recipes. You just check out my curry lentil quinoa log ;)

Chickpea Bread with Sunflower Seed Pesto: Gluten-free Recipe |   •   January 16, 2013

[...] highly encourage you to enjoy this bread and spread with a warm, energizing bowl of Curry Cabbage Chick Pea Soup! I would swap the chickpeas in the soup recipe for hemp seeds. Just top your bowl of soup with 1/4 [...]


Spicy Curry Soup | Gillian B   •   February 13, 2013

[...] This was inspired by Joyous Health’s recipe. I just souped it up hahahahha! Click here to see her awesome version! [...]


Jane   •   March 7, 2013

Thanks -- just what I was looking for! (a lot of things I can't eat, but this is possible.)

Anita   •   February 2, 2015

Hey, Joy, did you ever post a video of you making this soup? I thought I had watched one, and was going to share it with my daughter, but can't seem to find it.

Justine   •   May 11, 2015

Can this soup be saved and reheated? And for how long?

Kate McDonald Walker   •   May 11, 2015

Hi Justine, This soup should keep up to 5 days in the fridge, or you could put it in the freezer where it will keep for a couple of months. Kate - Joyous Health Team

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