Figuring out what to do with a mass influx of zucchini is a challenge I relish every summer. These cheesy, crispy Zucchini Fritters are a sensational seasonal solution! A savory zucchini pancake, they’re crisp outside, tender inside, and great for a side or even brunch!

Why You’ll Love This Zucchini Recipe

• Tasty Way to Use Zucchini. Because whether you grow zucchini, have neighbors who share their wealth, or (like me) go wild at the farmers market with dreams of Healthy Zucchini Muffins dancing in your head, at one point or another this summer, you are going to end up with Way. Too. Much. Zucchini.
• Fritters Are a Little Something Different. Zucchini is a fantastic fast, healthy side dish, but by the time you’ve eaten multiple rounds of Grilled Zucchini, Sautéed Zucchini, and Roasted Zucchini, it’s time for something new.
• They’re Everything You Want in a Fritter. Each zucchini fritter is crispy on the outside, and tender and cheesy inside. Soggy and bland? Never! (See Potato Fritters for another tasty savory fritter recipe!).
• Zucchini Fritters Are Versatile. These zucchini fritters go well with just about any protein to make it a full meal, from Grilled Salmon in Foil to Air Fryer Chicken Breast. Or, top zucchini fritters with a runny egg and avocado and serve them as a meatless main dish.
• This Recipe Is Fail-Proof. Have you been victimized by zucchini fritter recipes in the past? This one won’t let you down! The fritters won’t fall apart when you flip them and they have perfect crispy, golden brown exteriors.

More About These Zucchini Fritters

To make zucchini fritters, combine shredded zucchini with breadcrumbs, eggs, and spices to make a savory, pancake-like batter that crisps on the stove.

I like to give my zucchini fritters an Italian twist with herbs and an Italian cheese like mozzarella or fontina, but you can play around with this recipe.

Zucchini fritters with feta will give it a Mediterranean flair; cheddar cheese is scrumptious and lends a classic all-American vibe.

Toss in a side of Baked Bacon in the Oven and you can even have zucchini fritters for breakfast.

How to Make Zucchini Fritters

The Ingredients

• Zucchini. Zucchini is mild and slightly sweet, making it the perfect veggie to star in these tasty fritters. Rich in vitamins, minerals, and antioxidants, zucchini is healthy too.

• Green Onions. For a hint of onion flavor.
• Eggs. Helps hold the fritters together.
• Flour + Breadcrumbs. These two ingredients give the fritters their shape and texture. I used Italian seasoned whole wheat breadcrumbs for a flavorful, healthy option.
• Spices. A simple mix of basil, garlic powder, a teaspoon salt, and pepper are all these fritters need.
• Lemon Zest. Adds brightness and accentuates all the other flavors.
• Cheddar. Melty, flavorful cheese adds richness to these wholesome fritters. Any cheese on the outsides of the fritters crisps up deliciously, and the cheese in the middle stays gooey.

• Toppings. Our favorite zucchini fritter toppings are Greek yogurt, lemon juice, and chives. Also could use sour cream, fresh herbs or Parmesan cheese.

The Directions

1. Prepare. Dry the zucchini with kitchen towel or paper towels.

2. Combine. Add the zucchini, green onions, eggs, breadcrumbs, flour, spices, and baking soda to a bowl.

3. Mix the Fritter “Batter”. Then fold in the cheese to the zucchini mixture. Form into patties.

4. Cook. In a large skillet or cast iron skillet, cook the zucchini fritters in oil until golden brown. After 4 minutes, flip the fritters and cook for 3 minutes more.
5. Serve. Season the cooked fritters with salt. Serve with lemon juice, yogurt, and chives. ENJOY!

Storage Tips

• To Store. Refrigerate leftover zucchini fritters in an airtight container for up to 3 days.
• To Reheat. Reheat gently on the stovetop with a bit of olive oil to crisp them back up and to prevent sticking. You can also rewarm leftovers in the microwave, but note they will be a little soggy. 
• To Freeze. Freeze cooked fritters flat and separated with sheets of parchment paper in the freezer for up to 3 months. Defrost overnight in the refrigerator and reheat as directed above.

What to Serve with Zucchini Fritters

• Bacon and Eggs. These fritters make an excellent addition to a breakfast spread! Serve them alongside Air Fryer Bacon and Egg White Frittata. (Add Fruit Salad for a perfect, well-rounded meal.)
• Salmon. Pair these fritters with Smoked Salmon and sour cream or Salmon Cakes and avocado.
• Chicken. Air Fryer Chicken Thighs, Chicken Tenders, or a Grilled Chicken Sandwich would be wonderful with these fritters.
• Sausage. These zucchini fritters would be delicious with Sausage and Peppers or Italian Sausage Skillet with Vegetables.
• Chickpea Dishes. Chickpea-based dishes and savory zucchini pancakes match well! Try Chickpea Salad, or for chickpea patties, these Chickpea Quinoa Burgers.
• Applesauce. Take inspiration from classic Potato Pancakes, and serve your fritters alongside Crockpot Applesauce.
• Dip. We love them with a dollop of Greek Yogurt Ranch Dip or for something more elevated, Smoked Salmon Dip.

Recommended Tools to Make this Recipe

• Non-Stick Skillet. Ideal for making these fritters.
• Food Processor. Use a grating blade for an easy, quick way to grate your zucchini—although the large holes of a box grater work too.
• Cheese Grater. Grating your own cheese is worth the extra step.

Recipe Tips and Tricks

• Dry the Zucchini Super Well. The difference between bland, soggy, fall-apart zucchini fritters and the best zucchini fritters you’ve ever had is all about wringing out as much liquid as you can from the shredded zucchini. Press the zucchini until it’s dry to the touch, or wrap it in a kitchen towel and squeeze it over the sink to remove the excess moisture.
• Use Small or Medium Zucchini. It has smaller seeds and a more pleasant flavor than those baseball-bat-sized zucchini you find after a week or two of neglecting your garden.
• Don’t Be Afraid to Use Your Hands. You’ll be able to mix the ingredients more evenly if you ditch the wooden spoon and get in there with your hands. Just go for it!
• Use a Non-Stick Skillet. This helps avoid the problem of having half your zucchini fritter come up with the spatula and half remain sticking to the pan.
• Adjust the Heat as Needed. If you notice the fritters are browning quickly before the inside has a chance to cook through, lower the heat a bit.
• Season After Cooking. A sprinkle of salt right after the fritters are done in the skillet will help give their flavor a boost.

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Zucchini Fritters

Crispy zucchini fritters are one of the best recipes to make with zucchini! Golden, cheesy, and never soggy. Serve as a side or top with an egg for breakfast.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 7 minutes minutes

Total Time 27 minutes minutes

Servings 12 fritters

Calories 81kcal

Author Erin Clarke / Well Plated

Ingredients

• 5 cups shredded zucchini* about 21 ounces or 3 medium; no need to peel
• 3 green onions finely chopped
• 3 large eggs lightly beaten
• 1/2 cup Italian seasoned whole wheat breadcrumbs
• 1/3 cup white whole wheat flour or all-purpose flour
• 1 1/2 teaspoons dried basil
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt plus additional for serving
• 1/2 teaspoon ground black pepper
• 1 teaspoon baking soda
• Zest of 1 small lemon reserve fruit for serving
• 1/2 cup freshly grated, melty cheese such as cheddar, mozzarella, fontina, or gruyere
• 1-2 tablespoons olive oil for frying
• Plain nonfat Greek Yogurt for serving
• Chopped fresh chives or green onions for serving
• Squeeze fresh lemon juice from lemon above

Instructions

• If you’d like to keep the fritters warm between batches, preheat your oven to 200℉. Spread the shredded zucchini onto a clean kitchen towel and press out as much moisture as possible, changing the towel once or twice as needed.
• Place the zucchini in a large bowl, then add the green onions, beaten eggs, breadcrumbs, flour, basil, garlic powder, salt, pepper, and baking soda.
  
• Mix with a fork until completely combined, switching to use your fingers if needed to make sure all of the ingredients are evenly distributed. Fold in the cheese.
  
• In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Scoop a scant 1/4-cup portion of the fritter batter onto the frying pan and flatten into an even layer.
  
• Cook until golden on the first side until dark golden, about 4 minutes, then flip and continue cooking until the second side is golden as well, about 3 minutes more. Depending upon your skillet, you may need to adjust the heat as you go to ensure the pancakes cook all the way through but still get crisp on the outside without burning.
  
• As soon as they come off of the skillet, season the freshly cooked fritters with an additional pinch of kosher salt. Repeat with the remaining pancakes, keeping batches warm in the oven as desired. If excess liquid collects in the bottom of the bowl, discard it. Serve warm, topped with a squeeze of fresh lemon juice, Greek yogurt, and chives as desired.

Video

Notes

• *To quickly grate zucchini, trim off the ends, then use the grater blade of your food processor.
• *Be sure to measure the shredded zucchini. If you use a different amount than called for in the recipe, the fritters may not hold together.
• TO MAKE GLUTEN-FREE: I have not tried this recipe gluten free, but I believe you could swap oat flour for the whole wheat flour and gluten free breadcrumbs, plus a pinch of extra salt, pepper, and Italian seasoning for the seasoned breadcrumbs.
• TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
• TO REHEAT: Reheat gently on the stovetop with a bit of olive oil to crisp them back up and to prevent sticking. You can also rewarm leftovers in the microwave. 
• TO FREEZE: Freeze cooked fritters flat and separated with sheets of parchment paper in the freezer for up to 3 months. Defrost overnight in the refrigerator and reheat as directed above.

Nutrition

Serving: 1(of 12), without yogurt | Calories: 81kcal | Carbohydrates: 8g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 46mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 241IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 1mg

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This creamy, lightly sweet and spicy Coconut Curry recipe is inspired by the curries I ate during our trip to Thailand a few years ago. This version is made with easy-to-find ingredients, packed with rich Thai flavor, has a lovely creamy texture, AND is vegan too!

Why You’ll Love This Easy Curry Recipe

• Warm, Bold Flavors. Thai food is complex and aromatic, with sweet, spicy, and tangy notes from ingredients like chilis, citrus, garlic, and fish sauce or soy sauce. From Shrimp Pad Thai to Panang Curry, we LOVE it!
• Fast + One-Pot. This is a 30-minute meal and if you discount the rice, it’s also a one-pot meal. Meaning less time washing dishes and more time eating the best-ever coconut curry!
• Pantry Ingredients. The ingredients in this recipe are streamlined and easy to find, no matter where you live! Keep Thai red curry paste (which is widely available in grocery stores throughout the U.S.), a can of chickpeas, canned coconut milk, and a bag of frozen veggies on hand, and you can whip up this recipe (or Massaman Curry!) anytime.
• Saucy. The sauce is one of the best parts of curry. Creamy coconut milk tames the heat and makes curry sauces extra yummy over brown rice or sopped up with bread.
• Healthy. This vegetarian coconut curry is packed with vegetables, plant-based protein, and is even dairy free (so yes, it’s vegan!).
• Adaptable. No chickpeas on hand? Take a note from my Tofu Curry and swap cubed sautéed or Air Fryer Tofu. Swap the veggies here for whatever is in your crisper drawer.

How to Make Coconut Curry

In Thailand, most of the coconut curries we tried were made with chicken (like this Thai Chicken Curry), but to keep this recipe extra super-duper speedy, I turned it into a Thai vegetable curry by using chickpeas instead.

The Ingredients

• Chickpeas. The chickpeas’ mild flavor meshes well with the bolder spices in the easy curry sauce, and their pleasantly chewy texture is a nice contrast to the sauce’s creaminess
• Red Curry Paste. The star of the show that packs flavor and punch into every bite of this healthy vegetarian curry with chickpeas. Craving variety? Pick up green curry paste and use it for a Green Curry!

• Coconut Milk and Coconut Sugar. Infuse this dish with coconut goodness and make it rich, creamy, and slightly sweet.
• Soy Sauce. For some good old-fashioned umami flavor.
• Rice Vinegar. Balances the dish and lends it some vital acidity.
• Vegetables. I used bell peppers, onions, carrots, and peas, all of which I found in my coconut curry bowls in Thailand at one point or another.
• Ginger + Garlic. An essential duo of dynamic spices that give this recipe some extra zip.
• Rice or Quinoa. For serving. Brown rice (I love to make brown rice in the Instant Pot) or cooked quinoa are my favorites to add some bulk and additional plant-based fiber to this recipe to make it more filling. You can also use white rice.

The Directions

1. Saute. I like to use coconut oil but canola oil or avocado oil work too.

2. Add the Aromatics. Garlic, ginger, and the curry paste bloom with flavor over the heat.

3. Add the Veggies. Feel free to play around with your vegetables of choice.

4. Add the Coconut Milk and Chickpeas. Stir it all together.
5. Simmer. In 10-15 minutes, your curry will thicken.

6. Add the Finishing Ingredients. Soy sauce and rice vinegar, plus frozen peas if you like (they’ll thaw immediately).

8. Serve. Over rice or quinoa, garnished with fresh cilantro, or borrow from Indian curries and dip with Homemade Naan. ENJOY!

Storage Tips

• To Store. Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.
• To Reheat. Warm in a skillet over medium heat until steaming. You can also microwave in a covered microwave-safe container until heated through.
• To Freeze. I do not recommend freezing, as I have not had the best luck freezing sauces with coconut milk bases.

Recommended Tools to Make Coconut Curry

• Dutch Oven. (This one is outstanding. This is another excellent, more economical option.)
• Instant Pot. I cook brown rice in my Instant Pot, and it’s perfect every time. (You can, of course, cook rice in a regular saucepan too!)

It’s comforting to know that while I might not be able to sneak back to Chiang Mai to bathe an elephant anytime soon, at least I can relive the experience via this easy vegan coconut curry recipe.

Recipe Tips and Tricks

• Use Your Favorite Veggies. Feel free to swap in different vegetables to suit your tastes and what’s in your fridge—cauliflower, broccoli, pea pods, bok choy, sweet potatoes, eggplant..it’s all fair game! Keep in mind the cooking times may need to adjust since some veggies will cook faster or longer than those selected for the original recipe.
• Invest in a Few Thai Ingredients. It truly is amazing how many more recipes you can make when you have fish sauce, a jar of red curry, and a can of coconut milk. See these Asian-inspired recipes for even more ideas and add them to your grocery cart!
• Taste, Taste, Taste. Don’t be afraid to adjust the sauce to suit your tastes as you go. Add additional soy sauce (for more saltiness), coconut sugar (for more sweetness), or red pepper flakes (for more heat). This recipe is versatile to suit different palettes.

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Coconut Curry

This creamy vegan coconut curry with chickpeas is full of flavor. Ready in 30 minutes, it's a cozy dish that's equally healthy and satisfying.

Course Main Course

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 519kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 tablespoon coconut oil or substitute extra-virgin olive oil or grapeseed oil
• 1 medium yellow onion thinly sliced
• 4 cloves garlic minced
• 2 tablespoons minced fresh ginger or in a pinch, 2–3 teaspoons ground ginger
• 3 tablespoons Thai red curry paste plus 2 teaspoons
• 1/4 teaspoon red pepper flakes
• 6 small/medium carrots peeled and cut into 1/4-inch-thick rounds (about 2 cups)
• 2 large red bell peppers cored and sliced
• 2 cans light coconut milk (14-ounce cans)
• 2-4 teaspoons coconut sugar brown sugar, or turbinado sugar
• 1 can reduced-sodium chickpeas (15 ounces), rinsed and drained
• 2 tablespoons soy sauce plus 2 teaspoons, or tamari to make the recipe gluten free
• 2 tablespoons rice vinegar
• 1 cup frozen peas
• Chopped fresh cilantro for serving
• Prepared brown rice or quinoa for serving

Instructions

• Heat a large pot such as a Dutch oven over medium. Once hot, add the coconut oil and onion. Sauté for 2 to 3 minutes, until slightly softened.
  
• Add the garlic and ginger and let cook 30 seconds, then add the red curry paste and red pepper flakes. Stir to combine and let cook 1 additional minute. Add the carrots and bell pepper and stir to coat with the spices and curry.
  
• Stir in the coconut milk, 2 teaspoons sugar, and chickpeas, then bring to a simmer over medium-high heat. Then reduce the heat to low and continue cooking (uncovered) for 10 to 15 minutes, until slightly thickened and the vegetables are crisp-tender.
  
• Stir in the soy sauce and rice vinegar. Taste and add additional soy sauce (for more saltiness), sugar (for more sweetness), or red pepper flakes (for more heat) as desired. Stir in the peas and let cook for 3 additional minutes. Serve warm over rice or quinoa, garnished with fresh cilantro.
  

Video

Notes

• TO STORE: Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.
• TO REHEAT: Warm in a skillet over medium heat until steaming. You can also microwave in a covered microwave-safe container until heated through.
• TO FREEZE: I do not recommend freezing, as I have not had the best luck freezing sauces that have a coconut milk base.

Nutrition

Serving: 1(of 4), with 1/2 cup prepared brown rice | Calories: 519kcal | Carbohydrates: 68g | Protein: 13g | Fat: 21g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Potassium: 785mg | Fiber: 13g | Sugar: 12g | Vitamin A: 15362IU | Vitamin C: 127mg | Calcium: 114mg | Iron: 4mg

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Let’s take it easy with a quick, healthy side like this Arugula Salad with lemon balsamic dressing. This flexible recipe goes with just about anything (chicken, seafood, pizza, and even brunch recipes like quiche all taste fab with arugula). It’s simple, endlessly customizable, and the bright dressing makes it the best arugula salad you’ll ever make.

Why You’ll Love this Simple Salad

• Timeless. This tasty blend of peppery arugula (plus giant shavings of Parmesan because YUM) is simple but pretty enough to be worthy of the weekend.
• Easy. I never feel too tired to throw it together, even at the end of a long weekday when my brain is saying hi, I’m done.
• Fast and Flexible. It takes minutes to pull together and will make you feel both wholesome and creative at the same time.
• Dream Salad. It’s the sort of salad I wish I could order at every restaurant: lots of green, with a vibrant lemon balsamic dressing that enhances the other ingredients without making the salad wet or soggy.

I’ve made assorted versions of this arugula salad dozens of times over the years.

It’s a back-pocket kind of recipe that gives me a zippy, tasty way to add some green to our plates. I enjoy it every time I make it.

Why Use Arugula Greens

Arugula is one of my favorite greens to use in a salad because of its signature flavor.

It can stand up to fully flavored dressings, but it’s not *so* strong that it overpowers the plate, hence its ability to pair with so many dishes.

• Arugula recipes like this one are excellent for easy lunches and healthy sides.
• Depending upon what other ingredients you have on hand, you can make one to suit any mood. (For the holidays, nothing beats this Apple Walnut Salad with arugula.)
• When I’m craving a more filling, main dish-style arugula salad with goat cheese, I make this Creamy Arugula Pasta Salad with Goat Cheese and Tomato.
• When I need a main that will impress everyone I serve it to, I go for this Roasted Eggplant with Crispy Chickpea Arugula Salad.

When I need a slam-dunk side dish that can pair with anything, however, today’s balsamic arugula salad never fails.

Tips to Make a Healthy Arugula Salad

Because of its nutritious ingredients and light dressing, this arugula salad is very good for you.

Arugula is packed with vital nutrients, and it’s low in calories, carbs, fat, and sugar.

You also can add just about anything you like to it.

• To make the salad even better for you, add extra servings of healthy ingredients, like fresh vegetables or fruit (arugula salad with pears or strawberries would be wonderful). An arugula avocado salad is next on my list.
• Use more indulgent ingredients, like nuts and cheese, in moderation. These are important to add to make the salad satisfying; just don’t go overboard.
• Arugula salad recipes with chicken are also a great way to add lean, filling protein. You can easily toss chicken or your cooked protein of choice on just about any arugula salad.

How to Make Arugula Salad

Arugula is a flexible green and the dressing can handle additions.

Have carrots and tomatoes your fridge? Toss ’em in!

I also like to add nuts or sunflower seeds for texture, and any chopped fresh herbs in the fridge that are threatening extinction.

Honestly though, you can serve this salad with only the arugula, lemon balsamic dressing (which tastes completely dynamite with arugula), and Parmesan and call it a day.

Any other ingredients are yummy, but it’s the simple trio of arugula, homemade dressing, and Parm that does the heavy lifting.

The Ingredients

• Arugula. Despite its appearance, arugula is not a lettuce. It’s actually part of the mustard greens family. You can do so much with arugula besides make a salad, but that’s my favorite way to serve it. It’s tender, fresh, and peppery. Additionally, arugula is rich in calcium and potassium (read more about arugula here).

• Fresh Veggies or Fruit (Optional!). Pick one or two simple additions if you like, or keep this salad simple and skip them. Grated carrots and/or cherry tomatoes add a delicious burst of sweet, juicy flavor and color; or go the fruit route with peaches or pears.
• Shaved Parmesan Cheese. A critical component of this easy salad. Skip the pre-shredded stuff, and buy a high-quality Parmesan you can shave yourself.
• Toppings. Sunflower seeds or toasted sliced almonds, pecans, or pine nuts, plus herbs are the perfect final flourish for this salad.
• Dressing. The arugula salad dressing is a simple combination of fresh lemon juice, balsamic vinegar, olive oil, and salt. It’s light, bright, and so tasty.

The Directions

1. Make the Dressing. Feel free to double the recipe so you have extra.

2. Grab a Big Bowl. Add the arugula greens.

3. Toss with a Little Bit of the Dressing. You want the salad moist, but not soggy.

4. Top It Off. Parmesan and sunflower seeds are my favorites. Add a little extra dressing if you like. ENJOY!

Dishes That Go Well with Arugula Salad

• Pasta. Serve this salad alongside a heaping plate of pasta: pesto-based pastas like Chicken Pesto Pasta, creamy pasta like Penne Alla Vodka, and red-sauces like Baked Turkey Meatballs all pair well with arugula.
• Pizza. Try serving this salad with Burrata Pizza or Broccoli Pizza Crust for a well-rounded meal. AMAZE.
• Quiche. One of the best combos with arugula salad! Try Easy Quiche or Crustless Quiche for something effortless, or Broccoli Quiche or Goat Cheese Quiche for something extra special.
• Salmon. Pair it with Baked Salmon for a light, healthy meal or a Salmon Burger for a fun twist.
• Sandwiches. Indulge in an Air Fryer Grilled Cheese or BLT with an arugula salad alongside.
• Soups. Do your own soup and salad combo! With its peppery bite, arugula salads pair well with creamy soups like Potato Leek Soup and cheesy soups like French Onion Soup.
• Grilled Entrees. Arugula salad go well at cookouts alongside grilled meat or seafood, like Grilled Chicken Thighs and Grilled Swordfish.

Make Ahead and Storage Tips

• To Make Ahead. Prepare the dressing, and store it in an airtight jar in the refrigerator for up to 3 days. Combine the arugula and any vegetables you’d like to add in a large mixing bowl up to 1 day in advance, storing it in the refrigerator. Toss the salad ingredients with the dressing, toppings, and freshly shaved Parmesan just before serving.
• To Store. Leftover, dressed salad can be stored in the refrigerator for up to 1 additional day. The arugula will wilt, but the salad will still taste delicious. I like to toss in some fresh arugula with the leftovers to crisp things back up, as well as drizzle on some additional dressing.

Recommended Tools to Make Arugula Salad Recipes

• Citrus Juicer. With this tool, you’ll never dread juicing a lemon or lime again. It gets EVERY DROP.
• Liquid Ingredient Measuring Cups. Mix and measure your salad ingredients in the same cup.
• Vegetable Peeler. My favorite way to shave cheese right from the block.

This fresh arugula salad is poised and ready to be your weeknight warrior or elegant dinner party contribution.

It’s a salad everyone will enjoy!

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Arugula Salad

Simple, perfect arugula salad with lemon balsamic dressing and Parmesan. Easy and flavorful! This healthy side goes with any meal and is ready in minutes.

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 122kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE ARUGULA SALAD:

• 5 ounces arugula  about 5 cups
• 1/3 cup large Parmesan cheese shavings see pictures—don’t skip this, and the better the quality of the cheese, the better the salad! I like to shave mine right off of the block with a vegetable peeler
• 3 tablespoons  chopped sunflower seeds or chopped nuts of choice—toasted and chopped walnuts pecans, and pistachios are all delicious (optional)
• 1 tablespoon chopped mild fresh herbs of choice such as chives, parsley, or tarragon (optional)

FOR MORE VEGGIES (optional):

• 4 medium carrots shaved into ribbons (about 8 to 10 ounces) or 1 cup grated carrots (if you’re in a hurry, you can use the pre-bagged grated carrots)
• 1 pint cherry tomatoes halved

FOR THE DRESSING:

• 2 tablespoons freshly squeezed lemon juice about 1/2 medium lemon
• 1 tablespoon balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt

Instructions

• Place the arugula and any optional veggies in a large bowl.
  
• In a small bowl or large measuring cup, whisk together the dressing ingredients: lemon juice, balsamic vinegar, olive oil, and salt. (Alternatively, you can shake them all together in a mason jar with a tight-fitting lid).
  
• Drizzle enough over the arugula to moisten it, then toss to combine.
  
• Sprinkle Parmesan and any desired nuts or herbs over the top. Serve immediately with a drizzle of extra dressing as desired.
  

Video

Notes

• Dressing can be made in advance and stored in the refrigerator for 3 days, or up to 1 week if you freshen it up with a bit of extra lemon juice.
• TO MAKE AHEAD: Prepare the dressing, and store it in an airtight jar in the refrigerator for up to 3 days. Combine the arugula and any vegetables you’d like to add in a large mixing bowl up to 1 day in advance, storing it in the refrigerator. Toss the salad ingredients with the dressing, toppings, and freshly shaved Parmesan just before serving.
• TO STORE: Leftover, dressed salad can be stored in the refrigerator for up to 1 additional day. The arugula will wilt, but the salad will still taste delicious. I like to toss in some fresh arugula with the leftovers to crisp things back up, as well as drizzle on some additional dressing.

Nutrition

Serving: 1(of 6) | Calories: 122kcal | Carbohydrates: 9g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 3mg | Fiber: 2g | Sugar: 5g

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Keep the ingredients for this simple, warming Chickpea Curry on hand (not difficult since most of them—canned tomatoes, chickpeas, coconut milk, and spices—are pantry staples) and you’re never more than 30 minutes from a nutritious, super satisfying vegetarian meal.

“Curry” is a catch-all term for a saucy dish with vegetables and some kind of protein stewed together in a rich, aromatic sauce.

This particular tomato chickpea curry is Indian-inspired; it uses dry spices like curry powder and garam masala to build its royal flush of warm flavor, plus aromatics like garlic and ginger.

(Thai curries by contrast use chili pastes for their heat; see Coconut Curry and Green Curry for examples).

Creamy chickpea curry is not too spicy—coconut milk makes the sauce silky and balances the heat—so if you want a spicy iteration, you can add a pinch or two of additional cayenne.

Serve it with rice (try Turmeric Rice or Instant Pot Brown Rice) or sop it up with fluffy Homemade Naan.

How to Make Chickpea Curry

If this is your first time cooking an Indian dish, you’ll need to pick up two important spice blends: curry powder and garam masala.

The small up-front investment is worth it.

Once you have these two in your pantry, it opens a whole world of wonderful Indian-inspired recipes like Potato Curry, Chicken Tikka Masala, and Paneer Tikka Masala.

The Ingredients

• Chickpeas. Rich in fiber, protein, and vitamins, chickpeas are a nutritious addition to a vegetarian dish like this one. They give the curry texture and have a mild nutty flavor.
• Onion. It helps build deep flavor right from the start.
• Spices. Garam masala and curry powder are critical flavor components in this recipe. Both contribute richness and depth of flavor. I also used a dash of cayenne to give the curry a little heat.

• Bay Leaf. Cuts through the richness of the sauce, adding a lightly citrusy and peppery flavor.
• Garlic + Ginger. Essential flavor builders in a curry recipe like this one.
• Crushed Tomatoes. A key component in the curry’s rich coconut tomato sauce. The crushed tomatoes add liquid and flavor.
• Coconut Milk. Full-fat coconut milk is the move here. It adds better flavor and helps create a luscious sauce.
• Frozen Peas. Using frozen peas is my favorite, easy way to incorporate more veggies. No need to thaw them first.
• Lime Juice. Adds a hint of acidity and wakes up all the other flavors.

The Directions

1. Cook the onion in oil with salt and pepper.

2. Add the bay leaf, spices, garlic, and ginger.

3. Stir in the tomatoes.

4. Pour in the chickpeas and coconut milk.

5. Bring the mixture to a boil, then let simmer for 10 minutes. Stir occasionally.

6. Add the peas.

7. Remove the bay leaf. Serve as desired and garnish with fresh cilantro. DIG IN!

Storage Tips

• To Store. Refrigerate curry in an airtight storage container for up to 5 days.
• To Reheat. Gently rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave.
• To Freeze. You can freeze chickpea curry. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Chickpea Curry

Salads

Arugula Salad

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Side Dishes

Sauteed Carrots

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Side Dishes

Roasted Broccolini

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Recommended Tools to Make this Recipe

• Dutch Oven. My go-to tool for preparing curries like this one.
• Wooden Spoon. Perfect for stirring and scraping the bottom of the pot.
• Measuring Spoons. You’ll love these double-sided, magnetic measuring spoons.

This easy chickpea curry will make you feel like a pantry wizard.

It’s amazing the dinner magic you can work with simple spices, and a little help from canned tomatoes, coconut milk, and chickpeas.

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Chickpea Curry

Easy Chickpea Curry recipe made with pantry staples liked canned tomatoes, chickpeas, coconut milk and spices. A healthy, satisfying vegetarian meal ready in 30 minutes.

Course Dinner, Main Course

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 540kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons canola oil grapeseed oil, or coconut oil
• 1 large yellow onion diced
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 bay leaf
• 2 teaspoons garam masala or an additional 1 to 2 teaspoons curry powder
• 2 teaspoons curry powder
• 1/4 teaspoon cayenne pepper reduce to 1/8 teaspoon if sensitive to spice
• 3 cloves garlic chopped
• 1 tablespoon minced fresh ginger from about a 1-inch piece of ginger
• 1 (14.5-ounce) can crushed tomatoes
• 2 (15-ounce) cans reduced sodium chickpeas, rinsed and drained
• 1 (13.5-ounce) can coconut milk use regular, not lite
• 10 ounces frozen peas no need to thaw, optional
• 1 tablespoon freshly squeezed lime juice or lemon juice
• Prepared brown rice for serving (see Instant Pot Brown Rice)
• Chopped fresh cilantro for serving
• Homemade naan warmed; optional for serving

Instructions

• In a large, deep pot such as a Dutch oven, heat the oil over medium-low. Once it’s hot, add the onion, salt, and pepper. Cook, stirring occasionally, until the onions are softened and browned, about 10 to 15 minutes. Adjust the heat as needed so that the onions brown but do not burn.
• Stir in the bay leaf, garam masala, curry powder, cayenne, garlic, and ginger. Cook, stirring constantly, until the spices are ultra fragrant, about 30 seconds to 1 minute.
  
• Pour in the tomatoes and stir, scraping up any bits that stuck to the bottom of the pot.
  
• Add the chickpeas and coconut milk.
  
• Stir, bring to a boil, then reduce heat and simmer for 10 minutes, stirring from time to time and scraping a wooden spoon along the bottom of the pot to keep the curry from sticking.
  
• Add the peas and stir to warm through.
  
• Taste and adjust the seasoning as desired (I add a pinch or two more of salt). Fish out and discard the bay leaf. Serve hot over prepared rice with a big handful of chopped fresh cilantro, and warm naan.
  

Video

Notes

• TO STORE: Refrigerate curry in an airtight storage container for up to 5 days.
• TO REHEAT: Gently rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: You can freeze chickpea curry. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1 (of 4) | Calories: 540kcal | Carbohydrates: 55g | Protein: 18g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Potassium: 1075mg | Fiber: 15g | Sugar: 15g | Vitamin A: 859IU | Vitamin C: 44mg | Calcium: 139mg | Iron: 9mg

Other Curry Favorites

Instant Pot

Instant Pot Lentil Curry

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Main Dishes

Jamaican Curry Chicken

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Slow Cooker Chicken Curry

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Any soup with “potato” in it is sure to be royally comforting, and Potato Leek Soup is the queen! This healthy version is ultra creamy (yet made without heavy cream!) and complexly flavored with garlic, green onion, and dill. It’s sure to satisfy even without meat.

When you taste a bite of this creamy potato leek soup, you’ll be struck by how rich and thick it is (like my favorite Crock Pot Potato Soup).

The potatoes are simmered in the flavorful broth with sautéed leeks, and then blended until thick and smooth.

Instead of heavy cream or sour cream, this lighter recipe uses Greek yogurt for the just-right consistency and creaminess.

Secrets to the Best Potato Leek Soup

A bowl of potato leek soup may look unassuming, but thanks to a few nuanced touches, this recipe will wow you. It’s anything but bland!

• Sautéed leeks build the soup’s foundation. An allium, leeks are related to onions and garlic, but are more mild. Be patient when cooking them so that they become rich and mellow.
• Greek yogurt gives body and a nice tang. Love sour cream on your Baked Potato? You’ll love greek yogurt on your potato leek soup!
• Dijon mustard + vinegar give a subtle zip. You can’t taste them specifically, but you’d miss them if they weren’t there.
• Fresh green onions and herbs give the soup freshness, life, and make it memorable.

How to Make Potato Leek Soup

Potato leek soup is a one-pot wonder, and the immersion blender is the all-powerful scepter to create the perfect texture.

The Ingredients

• Butter. Yes, this is a healthy potato leek soup, but a small amount of butter is needed to build the roux base and provide flavor.
• Leeks. Leeks are a member of the onion family and provide a sweet, subtle onion flavor.

• Garlic. Another aromatic to go along with the leek. 
• Flour. Cooked with the butter-sautéed leeks to create a roux, thickening the soup.
• Potatoes. Yukon golds are the best type of potato for potato leek soup. They have a naturally buttery flavor and smooth texture, perfect for giving the soup its richness and body. Russet potatoes are starchier and would not yield as creamy of a soup.
• Broth. Use vegetable broth to keep it totally vegetarian, and opt for low-sodium so you can best control the salt level of your soup. It’s OK to swap chicken broth if the soup being vegetarian is not a concern.
• Milk. For thinning the soup as needed and adding more creaminess.
• Plain Greek Yogurt. One of my favorite healthy swaps is Greek yogurt for sour cream. It adds protein to this dish and a tang that fits in perfectly with the rest of the flavors.
• Vinegar. White wine vinegar is a needed acidy punch to round out the flavors. Without it, something just feels missing.
• Dijon. My dear Dijon mustard, life would just not be as flavorful without you.
• Dill. This soup is anything but boring. The dill adds yet another level and layer of flavor.
• Green Onion. Adds Air Fryer Baked Potato vibes.

The Directions

1. Cook leek slices in melted butter until they are very soft.

2. Stir in the garlic, salt, and pepper. Sprinkle over the flour and stir.

3. Slowly pour in the vegetable broth while stirring.

4. Add the potatoes and simmer, covered with lid, until the potatoes are fork-tender, about 25 to 30 minutes.

5. Purée the soup with an immersion blender, adding milk to thin it as desired. If you do not have an immersion blender, purée in batches in a blender.

6. Temper the Greek yogurt in a medium bowl with a few spoonfuls of hot soup.

7. Stir the yogurt mixture into the soup.

8. Add the vinegar, mustard, and dill.

9. Stir in half of the green onion. Serve hot with green onions sprinkled over the top and a few grinds of black pepper. ENJOY!

Storage Tips

• To Store: Store leftover potato leek soup in an airtight storage container in the refrigerator for up to 4 days.
• To Reheat: Gently rewarm soup in a Dutch oven on the stove over medium heat until hot, or in the microwave.
• I do not recommend saving potato leek soup in freezer as the potatoes will become mealy and the leeks soggy once reheated.

What to Serve with Potato Leek Soup

• Bread! No Knead Focaccia is easy, as is Crock Pot Bread.
• Salad. Arugula Salad is my standby quick side salad for dinner.
• Roasted Veggies. Roasted Broccoli or Roasted Brussels Sprouts would round out the meal nicely with a green. Roasted Asparagus is a springtime favorite to pair with potato leek soup.

Recommended Tools to Make this Recipe

• Dutch Oven. This Dutch oven is beautiful, will last a lifetime, evenly distributes heat, and can go from stove to oven.
• Ladle. For serving up all your soups and stews.
• Immersion Blender. Saves you from having to transfer hot soup into a blender to purée it.

The Best Dutch Oven

My favorite vessel for making soups on the stovetop.

Get on AMazon

This simple potato leek soup tastes anything but. Let it surprise you soon!

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Potato Leek Soup

This potato leek soup is rich, creamy, and full of flavor from sautéed leeks, garlic, buttery Yukon golds, and fresh dill.

Course Main Course

Cuisine American, French, Irish

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 228kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons unsalted butter
• 4 cups chopped leeks white and light green parts only (about 4 leeks; see How to Clean Leeks for step-by-step)
• 1 large clove garlic minced (about 1 heaping teaspoon)
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper plus additional for serving
• 2 tablespoons all-purpose flour
• 2 pounds Yukon gold potatoes peeled and cut into 3/4-inch chunks (about 4 potatoes)
• 4 cups low sodium vegetable broth
• 1/2 to 1 cup 2% or whole milk as needed
• 1/2 cup plain whole Greek yogurt plus additional for serving (do not use non-fat, as it may curdle. Sour cream can be substituted)
• 1 teaspoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried dill weed
• 2 large green onions thinly sliced (about 1/3 cup), divided

Instructions

• In a Dutch oven or similar large, deep pot, melt the butter over medium heat. Add the leeks. Cook, stirring occasionally, until the leeks are very soft, about 10 minutes. Adjust the heat as needed so the leeks sweat but do not brown.
  
• Stir in the garlic, salt, and pepper. Sprinkle the flour over the top. With a wooden spoon, stir vigorously for 1 full minute. All of the white bits of flour should disappear (this makes the soup thick and yummy).
  
• Slowly pour in the vegetable broth, stirring constantly and pausing periodically between additions so that lumps do not form.
  
• Add the potatoes. Increase the heat to high and bring to a steady simmer, then cover the pot and reduce the heat to low. Let simmer, covered, until the potatoes are super soft and beginning to fall apart, about 25 to 30 minutes.
  
• With an immersion blender, puree the soup until thick and smooth, adding milk as needed if it is thicker than you would like; if you don’t have an immersion blender, add a few ladlefuls to a regular blender and carefully puree (be careful! hot soup splatters). Stir the blended soup back into the pot; repeat as needed.
  
• Add a few spoonfuls of the hot soup into a medium bowl. Add the Greek yogurt and stir to combine (this helps temper the yogurt to deter curdling).
  
• Stir the yogurt mixture back into the soup.
  
• Add the vinegar, mustard, and dill. Stir in half of the green onions. Taste and adjust the seasoning as desired. Serve hot with the remaining green onions sprinkled over the top and a few grinds of black pepper.
  

Video

Notes

• TO STORE: Store leftover potato leek soup in an airtight storage container in the refrigerator for up to 4 days.
• TO REHEAT: Gently rewarm soup in a Dutch oven on the stove over medium heat until hot, or in the microwave.
• I do not recommend saving potato leek soup in freezer as the potatoes will become mealy and the leeks soggy once reheated.

Nutrition

Serving: 1(of 6) | Calories: 228kcal | Carbohydrates: 41g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Potassium: 817mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1175IU | Vitamin C: 38mg | Calcium: 103mg | Iron: 3mg

More Creamy Potato Soups

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Instant Pot Potato Soup

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This healthy Potato Leek Soup is exactly where we need to be right now: expertly walking the tightrope between rich, creamy comfort and all things bright, wholesome, and nourishing.

Flavors of dill, capers, and chives hit your taste buds and convince you that this soup must be pure bright sunshine served in a bowl.

Another curve ball: this decadently textured potato leek soup recipe contains no heavy cream or milk and is vegan (!!!!).

Like my dreamy Vegan Potato Soup, this vegan potato leek soup is velvety yet bright, hearty but not heavy.

I love eating it for easy lunches.

Each time I taste it, it surprises and delights me anew.

Today’s recipe keeps what I argue are the best parts of potato leek soup—the humble vegetables and soothing, creamy texture—but is a world apart from the heavy-cream-laden iterations you may have tried.

The secret to a CREAMY potato leek soup is (are you ready for this?)…CASHEWS.

Blended cashews don’t taste like nuts once added to the soup (as in my Instant Pot Carrot Soup with Ginger).

Rather, they turn into a cashew cream that makes soup satisfying and rich without weighing it down.

How to Make Vegan Potato Leek Soup

This recipe makes clever use of the ingredients themselves and keeps the potato leek soup calories much lower (like my Roasted Carrot Soup).

Not only is this soup rich, creamy, and satisfying, the cashews almost make the soup taste cheesy (as in my Vegan Queso), despite the fact that it is made entirely without dairy.

The Ingredients

• Leeks. A relative of the onion, leeks are mild and delicate. The white part and light green parts of the leek are used for soup (and Spinach Quiche), while the dark green tops are not edible but can be used if you’d like to make stock.

• Celery + Carrots + Garlic. A classic for soup bases (often called mirepoix when combined with onions, but the leeks stand in for the onion here). These ingredients give the soup a depth of flavor you’d miss without them.
• Yukon Gold Potatoes. Yukon gold potatoes are the potato of choice here, as opposed to starchy russet potatoes). With their naturally buttery flavor and smooth texture, they give the soup incredible richness (without cream or milk) and body. (They’re also the best potato for Oven Roasted Potatoes.)
• Cashews. The secret to creamy vegan soup success. If you’re concerned about cashews adding too much fat, don’t be. Cashews are loaded with healthy fats and minerals that make this a superfood soup!

• Vegetable Broth. The liquid base that keeps the soup vegan (vegetable stock may be used too).

• Artichoke Hearts. Surprising and SO fantastic in potato leek soup. I always have a few cans of artichokes on hand, and they are wonderful here.
• Dijon Mustard. A spoonful of Dijon cuts through the richness of the cashews and balances the soup. There’s a reason mustard and potatoes are often served together, and it’s ideal here.
• Capers. The brininess is a lovely foil to the creaminess of the potatoes.

• Lemon Juice. For a touch of brightness and acidity.
• Fresh Dill + Chives. Dill and chives lift this soup to the stratosphere. Please do not skip them or be tempted to substitute dried. Fresh is worth it!

Storage Tips

• To Store. Place leftovers in an airtight storage container in the fridge. Leek and potato soup will last for up to 4 days in the refrigerator.
• To Reheat. Gently rewarm soup in a Dutch oven on the stove over medium heat until hot. You can also reheat your soup in the microwave.
• To Freeze. While I am ALL ABOUT the freezer, this soup is not the ideal candidate for two reasons. First, the cashew base will become less smooth when the soup is frozen. Second, potatoes tend to become mealy when frozen. (For what it’s worth, I froze this Crockpot Potato Soup and didn’t mind the texture change, but it’s good to be aware.)

What to Serve with Potato Leek Soup

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No Knead Focaccia

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Rosemary Olive Oil Bread

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Quick Breads

Beer Bread Recipe

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Recommended Tools to Make this Recipe

• Ladle. The ideal way to transfer soups to bowls and storage containers.
• High-Powered Blender. Perfect for blending the soup ingredients. (This more economical blender option is great too.) You could also use an immersion blender too.
• Love and Lemons Every Day. This potato leek soup recipe comes from this wonderful cookbook, the second book written by the ridiculously talented Jeanine and Jack of the blog Love and Lemons. It puts vegetables at the center of the plate and proves how outrageously delicious they can (and should!) be.

The Best Dutch Oven

My favorite vessel for making soups on the stovetop.

Get on AMazon

This potato leek soup punches well above its weight. I can’t wait for you to try it!

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Vegan Potato Leek Soup

This potato leek soup tastes rich and creamy but is completely dairy-free! Blended cashews are the secret to its decadent taste.

Course Main Course

Cuisine American, French, Irish

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 236kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 leeks white and light green parts thinly sliced and rinsed (3 1/2 cups)
• 1/2 cup celery chopped
• 1/2 cup carrots chopped I scrubbed and left the peels on
• 1/2 teaspoon kosher salt plus additional to taste
• Freshly ground black pepper to taste
• 3 cloves garlic minced
• 1 1/2 pounds Yukon gold potatoes chopped I scrubbed left the peels on
• 4 cups vegetable broth
• 1 can artichoke hearts 14 ounces drained and chopped
• 1/2 cup raw cashews
• 1 1/2 tablespoons Dijon mustard
• 1 tablespoon capers
• 3 tablespoons fresh lemon juice divided
• 1/2 –1 cup water
• 1/4 cup fresh dill chopped plus extra for garnish
• 1/4 cup fresh chives chopped plus extra for garnish

Instructions

• Heat the oil in a large pot over medium heat. Add the leeks, celery, carrots, salt, and a few grinds of black pepper. Sauté, stirring occasionally, until the vegetables begin to soften, 8 to 10 minutes, turning down the heat if they start to over-brown.
• Add the garlic and sauté for 1 minute more. Add the potatoes and the broth. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are tender. Stir in the artichokes.
• Let cool slightly, then transfer half of the soup to a blender, along with the cashews, mustard, capers, and 1 tablespoon of the lemon juice. Puree until smooth, and then pour the mixture back into the soup pot. Stir in the water as needed to reach your desired consistency. (I love a super thick soup, so I used closer to 1/2 cup.) Add the dill, chives, and remaining 2 tablespoons lemon juice. Season to taste with salt and pepper.
• Garnish with more dill, chives, and a drizzle of olive oil. Enjoy!

Video

Notes

• TO STORE: Leftover soup can be stored in the fridge for up to 4 days.
• TO REHEAT: Warm gently on the stovetop or in the microwave until steaming.
• TO FREEZE: Avoid freezing (see blog post above for reasons why).
• TIP: Don’t skip the fresh herbs! They make the soup taste incredibly fresh and are well worth it here.
• SOURCE: Shared with permission from Love and Lemons Every Day

Nutrition

Serving: 1 (of 6) | Calories: 236kcal | Carbohydrates: 34g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Potassium: 724mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3126IU | Vitamin C: 35mg | Calcium: 63mg | Iron: 3mg

Flavor, comfort, and nutrition come together in one, glorious bowl with Cabbage Soup. Filled with a rainbow of vegetables, warm and smoky flavors, and white beans for protein, this old fashioned cabbage soup recipe is wholesome and easy to make.

Cabbage soup might not sound too appealing, unless you already know and love grandma’s Cabbage Soup.

You may only think of cabbage as a dish for St. Patrick’s Day, or for use in a slaw or on tacos.

You will be all aboard with all the cabbage after making this simple, filling, and belly-warming soup!

Cabbage is healthy, flavorful, and versatile:

• For another flavorful cabbage soup, there is Cabbage Roll Soup, a healthy soup inspired by cabbage rolls and made with beef.
• Slow Cooker Sausage, Cabbage and Potatoes is also an outstanding cabbage soup, and a dish not reserved for only the Irish.
• Cabbage Steaks are a love song to cabbage that you’ll want stuck in your head, and Sautéed Cabbage is a surprisingly scrumptious, caramelized side.

A Budget-Friendly, Delicious Soup

This is a healthy and hearty vegetarian soup, with many complex flavors. 

• Carrots and onions are slowly sautéed, then flavored with smoked paprika, cumin, nutmeg, and garlic. Taste buds be like, WOW.
• Broth, fire roasted tomatoes, rosemary, and bay leaf are added for even MORE flavor.
• The cabbage wilts down and is not overpowering, and honey and apple cider vinegar bring it all together.

Cabbage soup is not boring, folks!

This is a soup made from humble ingredients that is so much more than the sum of its part.

How to Make Cabbage Soup

This original cabbage soup recipe is easy and made all in one pot.

It’s packed with fiber and protein to keep you full and will stretch your dollar.

The Ingredients

• Carrots and Onion. Sauté to build the backbone of the soup and add a little sweetness.

• Smoked Paprika. There is a distinct flavor difference between paprika and smoked paprika. Poke around in the more gourmet area of the spice aisle and add this to your cabinet!
• Cumin and Nutmeg. These warm spices create a warm, inviting flavor and marry with the smoked paprika.
• Garlic. More aromatics.
• Vegetable Broth. Keeps the cabbage soup vegetarian (you can substitute chicken broth if that’s not a concern). Opt for low sodium.
• Fire Roasted Tomatoes. Look for fire roasted tomatoes over plain diced tomatoes. This is another ingredient that ups the ante on the flavor game.
• White Beans. Such as cannellini or Great Northern. These add a nice, creamy texture to the dish along with protein.
• Cabbage. This old fashioned cabbage soup recipe uses an entire head of cabbage! Cabbage is full of vitamin C, can help with digestion, and inflammation. Further, it can last in your refrigerator for weeks, so stock up when it’s on sale.

• Herbs. Bay leaf and thyme add a fitting earthiness, with fresh parsley sprinkled on top when serving.
• Apple Cider Vinegar. Adds acidity to balance the cabbage and prevent it from tasting bitter.
• Honey. A touch of sweetness rounds out all the flavors.

The Directions

1. Cook carrots and onion with salt and pepper in a large pot.

2. Add spices and cook until fragrant.

3. Add remaining ingredients. Stir together and bring to a boil. Reduce the heat, and let the cabbage soup simmer, covered, until the cabbage is very tender, about 25 minutes. Discard the bay leaf. Serve hot with a garnish of fresh parsley. ENJOY!

Storage Tips

• To Store. Refrigerate cabbage soup in an airtight storage container for up to 3 days. 
• To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat. You may also microwave if desired.
• To Freeze. You can freeze cabbage soup in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Cabbage Soup

Serve cabbage soup with a thick slice of bread, perfect for sauce sopping.

Baking

Irish Soda Bread

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Quick Breads

Beer Bread Recipe

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Muffins

Cornbread Muffins

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Recommended Tools to Make Cabbage Soup

• Dutch Oven. This beautiful pot will last a lifetime, goes from stove to oven, and is easy to clean.
• Ladle. Perfect for serving up all your soups and stews.
• Large Cutting Board. A sufficiently large and non-slip cutting board is so helpful for prepping all your vegetables.

The Best Dutch Oven

This Staub Dutch oven is top quality with its smooth enamel interior and perfect heat distribution. It’s one of my longest lasting, most treasured tools in my kitchen. Which color would you choose?

Get on AMazon

Cabbage is so much more than merely a taco topping or picnic slaw.

Give cabbage a new life and prime spot at the dinner table with this easy cabbage soup recipe!

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Cabbage Soup

An easy old fashioned cabbage soup recipe. Yummy and filling! With carrots, tomatoes, onion, white beans, cabbage, and complex flavors.

Course Dinner, Main Course, Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 to 6

Calories 143kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 medium carrots peeled and small diced
• 1 medium yellow onion diced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground nutmeg
• 3 cloves garlic minced (about 1 tablespoon)
• 4 cups vegetable broth divided
• 1 14.5-ounce can fire roasted diced tomatoes in their juices
• 1 15.5-ounce can white beans, rinsed and drained such as cannellini or Great Northern
• 1 very small or 1/2 large green cabbage about 1 pound, chopped
• 1 bay leaf
• 1/2 teaspoon dried rosemary
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• fresh parsley for serving

Instructions

• In a Dutch oven or similar large, deep pot, heat the oil over medium. Add the carrots, onion, salt, and pepper. Cook, stirring occasionally, until the onions soften, turn translucent, and take on some color, about 7 to 9 minutes.
  
• Add the smoked paprika, cumin, nutmeg, and garlic. Cook, stirring constantly, until very fragrant, about 30 seconds.
  
• Add enough of the broth to cover the bottom of the pot. With a wooden spoon, scrape along the bottom to remove any stuck on bits. Add the remaining broth, diced tomatoes, beans, cabbage, bay leaf, rosemary, vinegar, and honey. Stir everything together, then bring to a boil.
  
• Reduce the heat, cover the pot, and let simmer until the cabbage is very tender, about 25 minutes. Discard the bay leaf. Taste and adjust the seasoning as desired. Serve hot with a sprinkle of fresh parsley.

Notes

• TO STORE: Refrigerate cabbage soup in an airtight storage container for up to 3 days. 
• TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat. You may also microwave if desired.
• TO FREEZE: You can freeze cabbage soup. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 6) | Calories: 143kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Potassium: 438mg | Fiber: 6g | Sugar: 13g | Vitamin A: 7719IU | Vitamin C: 61mg | Calcium: 106mg | Iron: 2mg

More Cabbage Recipes

Cabbage is versatile, healthy, and tasty.

Side Dishes

Sautéed Cabbage and Carrots

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One Pot Meals

Cabbage and Sausage Skillet

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Stir Fries

Cabbage Stir Fry

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Today’s easy Green Curry recipe is my lightened-up version of the coconut milk curry we love ordering from our local Thai restaurant. With fresh ginger, sweet potato, and kale in a warm (but not too spicy!) coconut green curry sauce, its flavor reminds me of the curries I cooked in Thailand.

You really only need one ingredient to make authentic-tasting Thai green curry at home: Thai green curry paste.

Green curry paste is a blend of fresh spices, herbs, and aromatics like green chiles, shrimp paste, garlic, shallots, lemongrass, peppercorns, kefir limes, and cumin.

It tastes herbal, citrusy, and warm.

It’s thick like a paste, and a few spoonfuls will allow you to create authentic-tasting Thai recipes in your own kitchen.

Curry pastes are a quite labor intensive to make from scratch; fortunately, they are now widely available in the Asian section of almost any grocery store!

Red vs. Green Curry

While in Thailand, curry paste comes in several colors, here in the U.S. the two easiest to find are red curry paste and green curry paste.

Red and green curry pastes are used similarly in cooking but have very different flavor profiles.

• The red is more chile-forward, making it strong and spicy (perfect for Massaman Curry).
• The green has more nuanced citrusy, herbal notes.
• As you might expect, the two varieties create two differently colored curries: red for red curry paste-based sauces like Thai Chicken Curry, and green for a green curry coconut milk sauce like the one in this recipe (isn’t the color pretty?). In Thailand, you’ll also find yellow curry.

This curry uses green curry paste, but you can swap for the red if you prefer more heat.

How to Make Green Curry

My favorite nickname for this recipe is “green curry in a hurry” because it comes together in less than 30 minutes.

You can swap the chickpeas for just about any protein and use almost any vegetable in your produce drawer.

The Ingredients

• Green Curry Paste. Green curry paste helps give this authentic green curry flavor. It adds citrus and herb flavors with a little sweetness and spice. Store-bought paste is just fine! You can find it any well-stocked grocery store: Kroger, Target, Walmart, Trader Joe’s…or find it online here.
• Fresh Ginger. A fresh, zesty addition and key ingredient to curry recipes like this one.
• Light Coconut Milk. Helps give the curry richness and liquid without watering down the flavors. Using light coconut milk helps add less fat to the dish.
• Chickpeas. You can make a delicious, satisfying curry with lots of chickpeas. Protein-wise, I love making this green curry with chickpeas because they take exactly zero minutes to prep. Chickpea Curry lets the chickpeas shine!

• Sweet Potato. Sweet potato pieces add wonderful sweetness, texture, and healthy benefits to the green curry.
• Kale. Chopped kale blends seamlessly into the green curry and brings oodles of fiber and vitamins. You could make this into a spinach green curry if you prefer a more mild-tasting green.
• Broccoli. Another delicious and nutritious green veggie addition.

• Onion. The second of the aromatics along with the fresh ginger.
• Lime Juice. Adds brightness and acidity. Squeeze a lime wedge at the end for a finish fling.
• Fish Sauce. A little fish sauce gives the curry an addictive note of umami and is key to its authentic taste. (It will not make the curry taste like fish!)
• Coconut Sugar. To balance the curry spice. Brown sugar works too.
• Greek Yogurt. Helps make this a super creamy green curry without any extra fat.
• Fresh Herbs. Serve topped with fresh basil leaves.

The Directions

1. Sauté the garlic, ginger, and onion in a large skillet over medium heat.

2. Stir in the green curry paste.

3. Add the coconut milk.

4. Add sweet potato, kale, and chickpeas. Let simmer until the tender.

5. Add broccoli.

6. Stir in the lime juice, fish sauce, and sugar. Let cool for a few minutes, then add the Greek yogurt. ENJOY!

Storage Tips

• To Store. Store leftovers in an airtight container in the refrigerator for up to 5 days.
• To Reheat. Reheat curry in a Dutch oven on the stovetop over medium-low heat. 
• To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Green Curry

Side Dishes

Lemon Rice

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Side Dishes

Roasted Potatoes and Carrots

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Side Dishes

Turmeric Rice

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Recommended Tools to Make Green Curry

• Dutch Oven. Ideal for making green curry.
• Citrus Juicer. The easiest way to juice a lemon or lime.
• Extra Large Cutting Board. When chopping lots of vegetables, this large cutting board is a game-changer.

The Best Dutch Oven

A beautiful Dutch oven like this one is perfect for so many recipes. It’s heavy-duty and will last you a lifetime.

Get on AMazon

More Thai-Inspired Recipes

Stir Fries

Shrimp Pad Thai

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Slow Cooker

Red Lentil Curry with Sweet Potatoes {Slow Cooker}

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One Pot Meals

Panang Curry

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Green Curry

This healthy Thai green curry recipe with chickpeas and coconut milk is not too spicy and ready in 30 minutes. Easy weeknight dinner!

Course Main Course

Cuisine Thai

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings, about 7 1/2 cups

Calories 463kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 tablespoon extra-virgin olive oil
• 4 cloves garlic minced (about 4 teaspoons)
• 2 tablespoons minced fresh ginger
• 1/2 medium yellow onion chopped (about 1/2 cup), or 1 shallot, chopped
• 5 tablespoons green curry paste (I used Thai Kitchen brand)
• 2 cans light coconut milk (14-ounce cans)
• 1 large sweet potato peeled and cut into 1/2-inch dice (about 2 heaping cups)
• 1 bunch kale stems removed and discarded, roughly chopped (about 4 loosely packed cups)
• 1 can reduced-sodium chickpeas (15 ounces), rinsed and drained
• 1 small head broccoli cut into florets (about 3 cups)
• 2 tablespoons fresh lime juice from about 1 lime
• 1 tablespoon fish sauce to make vegan, swap soy sauce or coconut aminos
• 1/2 tablespoon coconut sugar or brown sugar
• 1/2 cup nonfat plain Greek yogurt to make vegan, swap a soy- or coconut milk–based yogurt or simply omit it
• Cooked brown rice for serving
• Chopped fresh basil for serving

Instructions

• Heat a Dutch oven, large saucepan, or deep skillet over medium. Once hot, add the olive oil, garlic, ginger, and onion. Cook, stirring frequently, for 3 to 4 minutes or until the onion is translucent.
  
• Add the curry paste and stir to coat. Cook for 1 minute, until fragrant.
  
• Add the coconut milk. Stir until the sauce is smoothly incorporated.
  
• Add the sweet potato, kale, and chickpeas. Increase the heat to medium high and bring to a simmer. 
  
• Let simmer for 5 minutes, until the sweet potato is somewhat tender but still has a bit of chew, then add the broccoli. Simmer 3 to 5 additional minutes, until the broccoli is bright green and tender.
  
• Stir in the lime juice, fish sauce, and coconut sugar.
  
• Remove from heat and let cool for 3 minutes (this will ensure the yogurt does not curdle and gives the flavors a little extra time to marry). Stir in the Greek yogurt. Serve warm with rice and a sprinkle of fresh basil.
  

Video

Notes

• TO STORE: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• TO REHEAT: Reheat curry in a Dutch oven on the stovetop over medium-low heat. 
• TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
• If you need the recipe to be gluten free AND vegan, use gluten-free tamari in place of the fish sauce (if gluten free is not a concern, you can swap for soy sauce).

Nutrition

Serving: 1(of 4), about 1 3/4 cups curry and 1/2 prepared brown rice | Calories: 463kcal | Carbohydrates: 54g | Protein: 15g | Fat: 21g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 1mg | Potassium: 1045mg | Fiber: 10g | Sugar: 8g | Vitamin A: 19529IU | Vitamin C: 149mg | Calcium: 260mg | Iron: 4mg