Coconut Cabbage Soup

This delicious, cleansing coconut cabbage soup is my go-to for a light spring meal. I especially love this soup after a period of heavier eating, as a way to give my body a little extra love and nourishment. The coconut milk makes it satisfying and rich without feeling too heavy, the red lentils give it a protein boost, and it’s loaded with yummy veggies and warming spices. You can make this tasty, healthy soup in the instant pot, stovetop, or crockpot.

bowls of coconut cabbage soup with cilantro on top and a yellow towel.

This Red Lentil Coconut Cabbage Soup Is:

  • cleansing
  • nourishing
  • naturally vegan
  • easy to make oil-free
  • light
  • filling
  • healthy
  • satisfying
  • flavorful
  • versatile
  • freezer-friendly
  • delicious!

Tips for Success

  • If you don’t have cumin seeds, it’s fine to omit them. They add a lovely flavor to this soup, but it’s still very tasty without them.
  • Be sure to use a good quality brand of coconut milk. For a richer soup, use coconut cream. For a lighter soup, use lite coconut cream. I usually use regular fat coconut cream, and my favorite brand is Thai Kitchen Unsweetened Coconut Milk.
  • For best flavor, use a high quality curry powder or paste on the fresh side. If you use 2-year old curry from the back of your spice drawer or fridge, or those weird cheap dehydrated curry squares, you’ll be able to tell. I recommend the Simply Organic brand for powder, or the Thai Kitchen brand for red curry paste.

3 Cooking Methods

You can make this tasty soup with a variety of methods – on the stovetop, in a pressure cooker or Instant Pot, or in a crockpot. All work great! If you use a crockpot or Instant Pot, add the coconut milk and lime after cooking, as they are delicate ingredients and can burn easily. See the recipe below for specific instructions using each method.

Variations & Modifications

  • Throw in whatever veggies and yummy extras you have around! This soup is very versatile. I’ve added in leftover cooked chickpeas, quinoa, rice, mushrooms, bell peppers, and tomatoes, and all have been delicious.
  • To make this soup oil-free, simply skip the oil and dry-sauté the aromatics covered with a lid.

Other Soup Recipes You’ll Love:

If you make this delicious and nourishing soup, leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on Instagram @katiesconsciouskitchen, or join my free private facebook group to share your creations and inspire others! I love to see what you all are making.

Coconut Cabbage Soup

This delicious, cleansing coconut cabbage soup is perfect for a light meal. Easy to make on the stovetop or in an Instant Pot or crockpot!
5 from 1 vote
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Active Time: 10 minutes
Inactive Time: 30 minutes
Servings 2

Ingredients
 

Veggies

  • 1 cup cabbage, shredded
  • 2 carrots, chopped
  • 1/2 cup onion, diced

Protein

  • 1/2 cup red lentils, yellow lentils, or moong daal, dry

Fat

  • 1/2 tsp cooking oil, coconut, canola, olive, etc.
  • 1/2 cup coconut milk, lite, regular, or cream depending on how filling you want your soup

Seasonings

  • 1 cup veggie broth, 8 oz
  • 1/4 tsp turmeric
  • 1/4 tsp cumin seeds
  • 1/2 tsp red curry paste, or powder, adjust to taste
  • 1 tsp fresh ginger root, peeled and grated
  • 2 garlic cloves, minced
  • 1/2 lime, or lemon, juiced
  • chopped cilantro, to garnish

Instructions
 

Stovetop Instructions

  • Heat a soup pot over medium low heat.
  • Sauté the onion and carrot in the oil for about 10 minutes.
  • Add the garlic and ginger, and cumin seeds and cook for 1 minute, until the seeds sizzle and everything is very fragrant.
  • Add the lentils, cabbage, coconut milk, stock, and the rest of the spices and bring to a gentle boil and then turn heat down to low.
  • Simmer gently for 15-20 minutes, stirring every so often, until the lentils are tender and the cabbage is soft.
  • Remove from heat and add the lime juice. Garnish with chopped cilantro, and a few extra cumin seeds, if desired.

Instant Pot Instructions

  • Reduce the vegetable broth amount to 1/2 cup.
  • For a more flavorful soup, use sauté mode to sauté the aromatics in the oil before pressure cooking. Start with the carrot and onion for 5 minutes, then add the garlic, ginger, and cumin seeds and stir for about a minute.
  • (If you want to skip the sautéing, you can just add everything except the coconut milk and lime juice to the pot and pressure cook for 5 minutes. This won't be as flavorful as if you sauté the aromatics first, but it will still be yummy.)
  • Next add the lentils, cabbage, stock, and the rest of the spices to the pot. Don't add the coconut milk or lime juice yet.
  • Close the pot lid to sealing and pressure cook on the manual setting (or high pressure) for 5 minutes.
  • Let the pressure naturally release for about 5 minutes, then release the rest of the pressure manually and open up the lid.
  • Stir in the coconut milk and lime juice, and season to taste with additional curry paste if needed. Pressure cooking can make spices and seasonings less flavorful, so you may need to adjust them to your liking.
  • Garnish with cilantro and a sprinkle of cumin seeds, if desired.

Crockpot Instructions

  • Add everything to the crockpot except for the coconut milk and lime (the oil can also be omitted, if you prefer).
  • Cook on low for 4 to 6 hours.
  • Stir in the coconut milk and lime, and season to taste.
  • Garnish with cilantro and a sprinkle of cumin seeds, if desired.

Nutrition Information

Calories: 348kcal (17%)Carbohydrates: 45g (15%)Protein: 15g (30%)Fat: 14g (22%)Saturated Fat: 11g (69%)Trans Fat: 1gSodium: 532mg (23%)Potassium: 911mg (26%)Fiber: 18g (75%)Sugar: 8g (9%)Vitamin A: 10702IU (214%)Vitamin C: 28mg (34%)Calcium: 94mg (9%)Iron: 6mg (33%)
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