Cabbage and Sweet Potato Soup

Ingredients

• Extra-virgin olive oil (2 tablespoons)
• Onion (1 medium, diced)
• Garlic cloves (3, minced)
• Cabbage (1 small head, shredded)
• Sweet potatoes (2 large, peeled and diced)
• Vegetable broth (4 cups)
• Cumin (1 teaspoon)
• Paprika (1/2 teaspoon)
• Salt (1 teaspoon, or to taste)
• Black pepper (1/2 teaspoon, freshly ground)
• Fresh parsley (1/4 cup, chopped for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic and cook until the onion turns translucent, about 5 minutes.
2. Add the shredded cabbage and diced sweet potatoes to the pot. Continue to cook for 5 minutes, stirring occasionally to ensure even cooking.
3. Pour in the vegetable broth. Stir in the cumin, paprika, salt, and freshly ground black pepper. Combine well with the vegetables.
4. Bring the soup to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 20 minutes, or until the sweet potatoes are fork-tender.
5. Remove the pot from the heat and let the soup cool slightly. Using an immersion blender, blend the soup until it reaches a smooth, creamy consistency. If you don't have an immersion blender, you can use a regular blender, but make sure to blend in batches to avoid overflow.
6. If necessary, return the soup to the pot and reheat on low heat. Serve hot, garnished with a sprinkle of fresh parsley.