Ingredients

  • 2 tablespoons vegetable oil
  • 2 onions (peeled and finely chopped)
  • 1/3 pound potatoes (peeled and diced)
  • 1 pound savoy cabbage (trimmed and shredded)
  • 1 teaspoon curry powder
  • 2 1/2 cups vegetable stock
  • 13 1/2 ounces coconut milk
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 tablespoons fresh cilantro (chopped)
  • 1 1/2 tablespoons butter
  • 4 slices bread (crusts removed and cubed)

Directions

  1. Heat oil in a large pan, add onions and potatoes and cook over medium heat for about 10 mins. Add cabbage and curry powder and cook for 1-2 mins. Add stock, coconut milk and spices. Bring to a boil, reduce heat, cover and simmer for 25-30 mins, or until vegetables are very soft. Remove from heat and purée using a stick blender. Add 1 tbsp cilantro and season to taste.
  2. Meanwhile, heat butter in a small frying pan, add bread cubes and toast over high heat until just golden. Set aside.
  3. Serve soup in warmed bowls garnished with remaining chopped cilantro and croutons.
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NutritionView more

480Calories
Sodium35%DV840mg
Fat54%DV35g
Protein16%DV8g
Carbs13%DV39g
Fiber32%DV8g

PER SERVING *

Calories480Calories from Fat320
% DAILY VALUE*
Total Fat35g54%
Saturated Fat24g120%
Trans Fat0g
Cholesterol10mg3%
Sodium840mg35%
Potassium800mg23%
Protein8g16%
Calories from Fat320
% DAILY VALUE*
Total Carbohydrate39g13%
Dietary Fiber8g32%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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