I’m bridging the gap!
A few days ago the sun blindsided us and turned the season from spring to summer, just like that. Weird how it does that. Every single season. Every.single.year. The local produce is in this weird place where I was able to buy, in the same week, a head of delicious cabbage and a few ears of sweet, sweet corn. I feel that the astronomy gods should be displeased about how a winter/spring food is commingling with a definite summer food.
But it works. So well. The roasted curry flavor says warm, cozy winter food. The light broth says it’s time for some lighter summer fare! The potatoes… well we all know that potatoes are good and welcome any time of year. And they’re right at home cuddled up with their cabbage and corn buddies in this amazing soup.
Curried Corn & Cabbage Soup
A delicious soup recipe to bridge the gap between spring and summer. Warm curry, fresh corn, and tender cabbage meld together to make a hearty, filling soup that you’ll make time and again.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: 6
- Category: Dinner
- 2 Tbsp extra virgin olive oil
- 1 small (8 oz) russet potato, cut into very small dice
- 1 ear fresh corn, uncooked
- 1 small yellow onion, diced
- 2 tsp curry powder
- 4 cloves garlic, minced
- 5-6 cups vegetable broth
- 1 small head green cabbage
- 1 can white beans
- 1/2 tsp salt, or to taste
- a bunch of freshly ground black pepper
- Warm the butter in a dutch oven or other soup pot. Add the potatoes and cook over medium-high heat, stirring every couple minutes, until they are tender and golden on all sides, 7-10 minutes.
- While the potatoes cook, remove the core from the cabbage and slice it into thin strips about an inch long. Cut the corn kernels off the cob.
- When the potatoes are tender, add the corn and diced yellow onion along with another tablespoon or so of oil. Cook until they start to brown a bit, then add the curry powder and minced garlic. Cook stirring constantly for about 30 seconds, until the garlic is fragrant.
- Add the broth or water and bring to a boil. Stir in the cabbage and white beans and bring to a boil again. Cook for about 5 minutes, until the cabbage is tender. Add a bunch of freshly ground pepper. Stir in salt 1/4 tsp at a time until the soup is decently seasoned. Serve hot with some fresh (or not!) garlic bread.