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+ servings

Coconut cabbage soup

Enjoy a warm broth style, vegan, gluten free coconut cabbage soup that is perfect for a light meal or while you are recovering your strength.
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Dish, Soup
Cuisine diabetic friendly, Fusion, gluten free, instant pot, International, One pot
Servings 4 people


  • instant pot or deep pot
  • Cutting board
  • Knife


  • 1 tsp butter
  • 3-4 cloves garlic minced
  • 1/2 inch fresh ginger root minced
  • 1 small potato chopped
  • 1/2 head Cabbage shredded
  • 4 cups drinking water
  • salt to taste
  • 1/2 tsp crushed black pepper
  • 1/2 can coconut milk Add more for a creamier soup.


  • Shred the cabbage, chop the potatoes, mince the garlic and ginger and set aside.
  • Heat butter on medium heat.
  • Add the garlic, ginger, onion and saute till aromatic.
    saute ginger garlic.
  • Add the potato and saute for a minute.
    cabbage soup mix.
  • Add the shredded cabbages and saute for another minute.
    adding shredded cabbages.
  • Add the water, salt and black pepper and let the mix come to a boil.
    cabbage soup mix.
  • Cover and simmer for another 7 minutes so that the potatoes are cooked.
  • Stir in half a can of coconut milk for a thin soup. If you want it creamier, add more of coconut milk.
  • Simmer for another 3 to 4 minutes.
    Coconut cabbage soup
  • Add the finely chopped Indian borage leaves or any herb you like and remove from heat.
  • Serve the soup warm.
Keyword easy soup recipes, Lunch recipes, Winter warmers
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