Cabbage Potato Soup

  1. Heat oil in a stockpot. Cook cumin and mustard seeds for 1 to 2 minutes, until fragrant. Add diced onions and sauté until golden and soft, 10 to 15 minutes.
  2. Add water, carrots, turmeric, potatoes, and salt. Bring to a boil. Reduce heat and simmer, covered, for about 20 minutes, until potatoes are tender. Add cabbage and cook, covered, for 10 minutes. Add shredded collards and cook for another 10 minutes.
  3. Stir enough to break up some of the potatoes. Season with salt, pepper, and cayenne, if desired.
Recipe Notes

Nutrition Information

  • Calories: 103
  • Sodium: 420 mg
  • Carbohydrates: 22 g
  • Fiber: 4.7 g
  • Protein: 3 g


For additional texture and protein, stir in 2 cups cooked chick-peas along with the savoy cabbage.

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