Purple Cabbage and Sunbutter Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Posting this to save it- have not made it yet (but will soon!). Ingredients:
2 tablespoons light olive oil |
1 1/2 teaspoons curry paste |
1 medium red onion, peeled, diced |
4 -5 garlic cloves, minced |
1 large sweet potato, peeled and diced |
1/2 head purple cabbage, shredded |
1 cup roasted green chili |
3 cups light vegetable broth |
1/2 cup sunflower seed butter (aka sunbutter) |
1 (14 ounce) can light coconut milk |
1/4-1/2 teaspoon crushed red pepper flakes, to taste |
2 -3 tablespoons chopped fresh cilantro |
1 fresh lime, juice of |
1 tablespoon agave nectar, if it needs it |
sea salt and black pepper, to taste |
chopped fresh cilantro |
Directions:
1. Heat the olive oil in large soup pot. Add the curry paste and stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, cabbage, chiles or yellow pepper.
2. Stir and cook the veggies for 5 -7 minutes, until softened.
3. Add the broth, sunflower seed butter, coconut milk, red pepper flakes and cilantro.
4. Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
5. Stir in the lime juice and taste test for seasoning adjustments. Add a little agave or organic brown sugar, if needed, to balance the heat. Season with sea salt and ground pepper, to taste. Taste again. Warm through.
6. Serve piping hot with a sprinkle of chopped cilantro.
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